“I made this to judge a recipe contest and thought it was great. I changed it a tiny bit, reducing the butter a bit and adding a little more veggies. serve with fresh parmesan cheese and good bread.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. saute fennel, onion and celery in butter and oil, but don't let them brown.
  2. add garlic, pepper and zucchini, cook a few more minutes.
  3. stir in flour 2 minutes.
  4. add sugar and spices, wine and stock.
  5. add tomatoes (drain and reserve juice first).
  6. simmer 15 minutes until tender crisp, and add 2 cups reserved juice.
  7. puree 1/2- 3/4 of the soup and return to the pot (you can leave it as chunky or smooth as you like)
  8. serve with parmesan and fennel fonds.

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