Zucchini and Fennel Soup with Garlic Croutons

By Cindy

Ingredients

• For the Soup Base:
• 2013 Every Day with Rachael Ray, October 2013
• For the Croutons:
• 3 to 4 3 to 4 4 slices good quality white or peasant style bread, toasted
• 1 1 1 garlic clove, peeled and cut
• EVOO – Extra Virgin Olive Oil, for drizzling
• Sea salt and pepper
• Small handful Small handful grated Pecorino cheese

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

In medium soup pot, heat olive oil, 3 turns of the pan. Add fennel bulb, onion, garlic and zucchini; season with salt and pepper. Partially cover pot and cook to soften veggies, 10-12 minutes. Add stock and a mugful of water, about 1 1/2 cups; bring to a boil and simmer to combine flavors. Cool and store. Reheat over medium heat. Just before you serve, stir in herbs.

While soup reheats, toast the bread in a hot oven until crusty or char under the broiler. Rub bread with cut garlic and dice. Dress with a little oil and season with salt, pepper and Pecorino. Toast croutons again to crisp edges.

Place toasted bread in bowl and top with soup. Let stand 2-3 minutes for the bread to soften then serve.