- 2 tablespoons butter
- 1 onion, finely chopped
- 1 bulb fennel, diced, green tops reserved
- 1 zucchini, peeled and thinly sliced
- 2 cups chicken stock
- 1 teaspoon mild curry powder
- salt and freshly ground black pepper to taste
- 1 teaspoon white wine vinegar, or to taste
- 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.