Zucchini Fenchel Suppe Zucchini And Fennel Soup Food

ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)

Steps:

• Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
• Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
• Chop reserved fennel tops finely and sprinkle over soup before serving.

ZUCCHINI FENNEL NOODLES

Steps:

• Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.
• Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.

ZUCCHINI NOODLE CASSEROLE

Steps:

• Preheat the oven and prepare a dish: Preheat the oven to 350°F and oil a 9 x 13-inch or 8 x 12-inch casserole dish.

THE BEST ZUCCHINI DIP EVER

Steps:

• Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
• Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.

ZUCCHINI FENNEL SOUP

Steps:

• Heat oil in stock pan with a lid. Saute onion until slightly browned. Add fennel. Cook fennel with the onion until fennel starts to get soft. Add celeriac, zucchini, jalapenos and garlic and salt. Continue to saute the veggies with the lid on, stirring frequently for 5-10, to soften the celeriac. Add chicken stock, bring to a boil, then simmer for 30 minutes until all the veggies are soft. Mix with the immersion blender. Serve hot or cold. * If you can't find celeriac, use 3 stocks of celery. You can chop it up and make it part of the soup, or keep it whole and remove. I like to use the leafy part and remove it (because it can make the soup stringy).

ZUCCHINI AND FENNEL SOUP (ZUCCHINI FENCHEL SUPPE)

Steps:

• Melt butter in a large pot over medium heat. Add onion. Cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini. Cook, stirring occasionally, for 3 minutes.
• Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.