Creamed Zucchini Fennel Soup Recipe

Fennel Soup is pure white silky seduction.

Many Americans have yet to get turned on to fennel soup and fennel in every shape and form!

Hoping this soup will do the trick! Whenever I get a chance to sneak in those veggies that are somewhat neglected in America, and beloved beyond, trust me I am there: So for today, that star stepchild is Fennel! Both Fennel and anise seeds are very frequent players in many of our Moroccan dishes, whether sweet and savory. In addition they make our bread beautifully fragrant. It works its unseen magic and yields a silky texture and a sweet – but not cloyingly sweet – and refreshing flavor.

Cooking fennel in fish and chicken dishes will form a beautiful white saucy firm-tender side dish, while throwing it in salads will add a wonderful crunch. Think of the red white and green trinity, fennel-tomato-basil: It’s fantastic!

The caloric content of fennel is ideally low. A real nutritional bargain too!

We want to keep this fennel soup nice and pale (no colors), a sort of trompe l’oeuil Vichyssoise, therefore be sure you use yellow zucchini.
By the way my fennel soup is good year-round, because it is perfect served hot or chilled.