Ingredients
1large fennel bulb
2tbspfresh lemon juice
salt
2tbspextra virgin olive oil
1¾lbzucchini
1large onion
1large garlic clove
4cupschicken stock
pepper,freshly ground
½cupcrème fraîche
Preparation
In a medium saucepan, cover the sliced fennel with water. Add the lemon juice and a large pinch of salt and bring to a boil.
Cover and simmer for about 20 minutes over low heat until the fennel is tender when pierced with a knife. Drain the fennel.
In a large pot, heat the olive oil. Add the zucchini, onion, and garlic, season with salt, and cook over moderate heat, stirring occasionally, until just softened.
Add the chicken stock and cooked fennel and bring to a boil. Cover partially and simmer over moderate heat, stirring a few times, until the vegetables have softened completely, about 8 minutes.
Working in batches, puree the soup in a blender. Return the soup to the pot and season with salt and pepper.
Ladle the soup into shallow bowls. Dollop 1 tablespoon of the crème fraîche into each soup and swirl in
Garnish with the fennel fronds and serve.
