VSG Maintenance Group
recipe
Fennel and Zucchini Soup with Warm Tomato Relish Bon Appétit | April 2011
by The Bon Appétit Test Kitchen
|
Yield: Makes 4 servings Active Time: 40 minutes Total Time: 40 minutes 
2 tablespoons extra-virgin olive oil, divided2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved 1 cup trimmed diced zucchini 1 cup chopped onion 1/4 teaspoon fennel seeds 2 cups low-salt chicken broth 3/4 cup grape tomatoes, quartered 
Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper. Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish. |
Start weight: 388, Current Weight: 185, Goal Weight: 180, Weight Lost: 203 lbs
Certified Nutritionist ♥ VSG FAQ♥ sublimate: To elevate or uplift.
3/2012 Plastics: LBL, 3 Hernias Fixed, BL/BA, Rhinoplasty & Septum Fix. 6/2013 Plastics: Arm and thigh lift
