Directions:
- Heat 2 tablespoons olive oil in large saucepan over medium heat. Add chopped zucchini and chopped onion and saut until onion is translucent, about 15 minutes. Add 2 cups water, chopped garlic, 1 1/2 tablespoons fennel seeds and thyme sprig. Stir in 2 tablespoons crème fraîche and 2 tablespoons Pernod. Simmer soup uncovered 20 minutes. Remove thyme sprig from soup.
- Working in batches, purée soup in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Return to saucepan and rewarm over medium heat. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with olive oil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.31 Kcal (315 kJ) | ||
| Calories from fat | 56.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 10% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 6.84mg | 0% | |
| Potassium | 119.57mg | 3% | |
| Total Carbs | 4.19g | 1% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 58.81 Kcal (246 kJ) | ||
| Calories from fat | 43.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 10% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 0% | |
| Sodium | 5.35mg | 0% | |
| Potassium | 93.38mg | 3% | |
| Total Carbs | 3.27g | 1% | |
| Sugars | 0.87g | 4% | |
| Dietary Fiber | 0.96g | 5% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 5mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 31.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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