Fennel, Zucchini, and Tomato Soup
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"One of my favourites and I now make it regularly. Following this recipe precisely works every time." - SteveBell67Yield: 6 Ready in 1 hours
Cuisine: AmericanMain Ingredient: Chicken
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Notes Fennel, Zucchini, and Tomato Soup Preparation
1. Saute the onion in olive oil until it becomes soft. Add the garlic and continue sauteing for another minute over medium heat. 2. Add the fennel, zucchinis, tomatoes, and fresh basil. Stir well, reduce the heat to low-medium, and continue to saute for 2 or 3 minutes, watching that it does not stick to the bottom of the pot. 3. Pour the stock or water into the vegetable mixture. Add the wine and bring the soup to a boil. Stir well. Cover the pot and cook slowly for 30 minutes. Add the salt and pepper, stir again, and simmer the soup for 10 minutes more. Serve the soup hot. Garnish the top of each serving with fresh basil, finely chopped. Recipe by: Twelve Months of Monastary Soups. p. 135 Posted to MC-Recipe Digest V1 #649 by Sue
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Fennel, Zucchini, and Tomato Soup Reviews
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One of my favourites and I now make it regularly. Following this recipe precisely works every time.
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I added about 2-3 tap of salt and 1 tsp of pepper. The family loved it.
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