I love discovering new dishes and ingredients combined together in ways I have not experienced before, especially when the dish is good and memorable. Today I’m sharing with you an adapted recipe I learned from Chef Romney Steele of the famous Nepenthe restaurant in Big Sur, Ca. I recently participated in a cooking class with her and was tasked with making this soup. Although we were given copies of the recipe to take home, I misplaced mine and made this version from memory. It isn’t exactly the same, but close enough to what I remember it tasting like, which our entire group enjoyed.
This vegetarian soup is a wonderful starter dish as part of a larger meal but can easily be a main course on its own. The fennel, mint, and yogurt work harmoniously well pureed along with the other ingredients – surprisingly.
If you are searching for ways to use zucchini in ways you haven’t already tried, I invite you to make this soup. It has become a summer favorite of mine. Enjoy!
- olive oil
- sweet onion, chopped
- fennel bulb, thinly sliced
- kosher salt plus more to taste
- garlic, minced
- non-fat plain Greek yogurt plus more for garnish
- sprigs fennel greens plus more for garnish
- mint leaves plus more for garnish
- The full recipe can be found in Alice's PBS Parents food column here.