CROUTON ZUCCHINI-FENNEL SOUP
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
CROUTONS---
4 slices wheat bread
1 clove garlic, halved
Olive oil
Handful grated Parmesan cheese
SOUP BASE---
3 tbs olive oil
2 zucchini, seeded, diced
1 bulb fennel, cored, chopped
1 onion, chopped
4 cloves garlic, sliced
4 cups vegetable stock
Turn on broiler. Toast bread until golden, rub with cut sides of garlic, cut into cubes, place on a baking sheet. Drizzle with oil, season, sprinkle with cheese. Return croutons to oven, broil until crisp. *In a pot, heat oil. Add zucchini, fennel, onion, and garlic. Season. Cook until vegetables soften. Add stock and a mug of water. Bring to a boil, then simmer until ready to serve. *Divide croutons among 4 bowls, top with soup. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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