Recipe by Boomette
This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.
Top Review by Karenlyn2
Uff. I feel bad writing this review, because I wonder if something was up with my fennel seed. Anyway, this soup tasted overwhelmingly of fennel seed-- and I LOVE strong flavors. It wasn't inedible, but it was pretty darned close. I added a bunch of sage and some other things and got it, in the end, tasting something like Italian sausage soup --a bit odd!-- but it was the only way I could stomach it. I don't see anybody here commenting on the fennel flavor (and I used just under 2 tsp, in the end), so maybe it was my fennel seed? Still, had to comment. Watch out for the fennel seed.
- 2 tablespoons extra virgin olive oil
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons fennel seeds
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 zucchini, chopped
- 1 1⁄2 teaspoons fresh rosemary, minced
- 2 1⁄2 cups sodium-free chicken stock
- 3 tablespoons long-grain rice
- 1 1⁄2 teaspoons rice vinegar or 1 1⁄2 teaspoons lemon juice
Directions See How It's Made
- In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
- Stir in zucchini and rosemary; cook for 6 minutes.
- Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
- In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.