Zucchini & Fennel Potage

A healthy and satisfying spring-into-summer soup.

Ingredients:

Makes about 4-6 servings. You can scale this recipe as needed.

1/2 teaspoon fennel seeds

2 tablespoons olive oil or butter

1 small onion, chopped

1 shallot, chopped

1 leek, chopped (white part only)

1 fennel bulb, chopped (save fonds for later)

zest and juice of 1 lemon

3 cloves of garlic, chopped

1 1/2 pounds of zucchini (about 6 small or 4 large)

spalsh of pastis (optional)

1/2 cup dry white wine

salt & pepper

3 tablespoons fresh tarragon leaves, chopped

1/4 cup fresh dill, chopped

fonds of the fennel bulb, chopped

salt & pepper

Optional: 1/2 cup créme fraîche or mascarpone (homemade is best)

Optional garnish: homemade croutons

Special equipment:

Blender or food processor or immersion blender

Method:

1. Heat your pot or dutch oven over medium heat, add fennel seeds and toast until fragrant, careful not to burn.
2. Add olive oil or butter, onion, and shallot. Add a pinch of salt and a few turns of black pepper. Turn heat to medium-low and cook for 5 minutes.
3. Add chopped leek and continue to cook on medium-low. Add another pinch of salt and few more turns of black pepper.
4. After another 5 minutes of cooking, add the chopped fennel bulb (save fonds for later). Add a little salt and pepper, stir and cook for 5 more minutes.
5. Add the lemon zest and juice and the chopped garlic. Stir and cook on low for 5 minutes.
6. Add the zucchini. Season with a large pinch of salt and some pepper. Let it cook for 5 minutes on medium-low.
7. Add white wine and a splash of pastis, and cook for a few minutes until it has evaporated.
8. Add 2 tablespoons of tarragon, and half of the dill and fennel fonds, chopped.
9. Add water to cover the veggies. Bring to a simmer, then turn heat down to low and let the soup cook for 30 minutes to 1 hour, until the vegetables are soft.
10. Remove the soup from the heat and let it cool for at least 15 minutes.
11. Add the rest of the fresh herbs. Purée the soup in batches in a blender or food processor.
12. Taste the puréed soup for salt, pepper and lemon and adjust as needed.
13. You can also add some crème fraîche, yogurt or heavy cream at this point if you prefer a creamy soup.
14. Store the puréed soup in the fridge and reheat when ready to serve.
15. Serve with a dollop of cream or yogurt and homemade croutons or crusty fresh bread.