A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.
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
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