FENNEL AND ZUCCHINI SOUP

WITH WARM TOMATO RELISH

2 tablespoons extra-virgin olive oil, divided

2 cups diced fresh fennel, fronds chopped and reserved

1 cup trimmed diced zucchini

1 cup chopped onion

1/2 teaspoon fennel seeds

2 cups chicken broth

3/4 cup grape tomatoes, quartered

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.

Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.

Bon Appétit

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