recipe: Zucchini & Fennel Soup

Up until recently, I haven't put very many recipes up here. I get distracted and forget. Thanks for the reminders, and I'll be adding my favorites as long as I can remember to do it.

6-8 servings

1 large fennel bulb, sliced 1/2 in thick
2 Tbs. fresh lemon juice
salt
2 Tbs. extra-virgin olive oil
1 3/4 lbs. zucchini, sliced crosswise 1/4 in. thick
1 large onion, thinly sliced
1 large garlic clove, smashed
1 qt. chicken stock
freshly ground pepper
1/2 cup creme fraiche (or sour cream)

I served this over rice, because I love soup over rice (it adds heartiness... and I blame the Asian in me).

1. In a medium saucepan, cover the sliced fennel with water. Add the lemon juice and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the fennel is tender when pierced with a knife, about 20 min. Drain the fennel.
2. In a large pot, heat the olive oil. Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 min. Add the chicken stock and cooked fennel and bring to a boil. Cover partially and simmer over moderate heat, stirring a few times, until the vegetables have softened completely, about 8 min.
2. Working in batches, puree the soup in a blender. Return the soup to the pot and season with salt and pepper to taste. Ladle the soup into bowls. Dollop 1 Tbs. of the creme fraiche into each soup and swirl in.