Courgette and Fennel Soup

This Italian soup is delicious served with garlic bread.


serves 4 - 6
1 bulb fennel, approx. 225 g (1/2 lb)
5 ml (1 tsp) lemon juice
50 g (2 oz) butter or margarine
450 g (1 lb) courgettes, sliced
1 medium onion, sliced
salt and freshly ground pepper
25 g (1 oz) flour
600 ml (1 pt) good chicken or vegetable stock
150 ml (1/4 pt) single cream
chopped chives or parsley


1. Trim the fennel and quarter.

2. Cook in boiling salted water with the lemon juice until tender - about 20 minutes. Drain thoroughly.

3. Heat the butter or margarine in a large pan and add the sliced vegetables with a little salt and pepper.

4. Cover, and cook slowly for 15 minutes.

5. Slice the drained fennel and add to courgette mixture.

6. Raise the heat and cook, stirring constantly for 1 minute, then stir in the flour, followed by the stock.

7. Bring to the boil, then cover and simmer for 20 minutes.

8. Strain the soup, reserving the liquid.

9. Sieve or liquidize the vegetables until smooth.

10. Return to the pan with the liquid and the cream.

11. Reheat, adding more stock or water if the soup is too thick, and taste for seasoning.

12. Sprinkle with the chopped chives or parsley just before serving.

What did you think?

15 people have helped to review this recipe. Thankyou!

Courgette and fennel soup
posted by Sharon @ 12:04PM, 12/06/08
Made this soup today 06/12/08 and it's absolutely wonderful, I didn't add the cream as the soup has a depth of it's own. Shall be making this again.
Thank you for the recipe.
Courgette and fennel soup
posted by David @ 04:44PM, 3/13/09
Absolutely delicious - glorious flavours - just added a swirl of cream in the serving dish - will make again, my wife loved it!
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