Being French, I could make soup with pretty much any kinds of vegetables. I sometimes use chicken/vegetable stock but if, like now, I am on my low-iodine diet again and therefore staying away from processed sources of sodium, I just use additional herbs/spices to flavor the soup. One thing I want to make more in this winter are beans soups (any good recipes to share?). Until now, before Fall really sets in, here is a good end-of-summer-early-Fall recipe. Good? Oh yeah, we did not have to play any games to finish it! But we did have polenta croutons! Bon Appetit!
- 1 large bulb of fresh Fennel, sliced
- 3 small zucchinis, cut into small dices
- 3 small potatoes, pealed.
- 1L (32 Fl oz) of water or vegetable/chicken stock
- 30 gr (1 oz) butter or equivalent of olive oil
- 1 sprig of Thyme (optional)
- Salt, black pepper to taste
- In a Dutch oven or thick-bottom pot, melt the butter (olive oil) over medium heat.
- Add the garlic, fennel, zuchinis and herbs. Toss them a few times so as to coat them in butter/oil.
- Reduce heat, cover the pot with a lid and let simmer for 15-20 minutes until the vegetables are really soft.
- Add water/stock, the potatoes cubes and bring to a boil.
- Simmer the soup for an additional 15 minutes or until the potatoes can be mashed.
- With an immersion blender, blend the soup.
- Add salt/black pepper to taste.
- Serve with a dollup of crème fraicheMy Personal Comments:
- You could add carrots if you have some that need to be cooked.
- You could serve this soup to a child starting solid food.