Fennel and Zucchini Soup with Warm Tomato Relish

Fennel and Zucchini Soup with Warm Tomato Relish

Ingredients:
oil, olive, salad or cooking
spices, fennel seed
squash, summer, zucchini, includes skin, raw
onions, raw
spices, fennel seed
soup, chicken broth or bouillon, dry
grapes, red or green (european type, such as thompson seedless), raw

Directions:
Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat.
Add diced fennel, zucchini, onion, and fennel seeds.
Saute 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 saute 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.