Name: Zucchini, Potato, and Cilantro Soup
Prep time: 20 minutes
Yield: Makes 4 first-course
Ingredients: 3 tablespoons butter; 1 tablespoon (or more) chopped jalapeño chile with seeds; 1/4 teaspoon (generous) fennel seeds; 1 7- to 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch cubes; 16 to 18 ounces zucchini (about 4 medium), trimmed, cut into 1/2-inch rounds; 1 cup chopped green onions; 2 1/2 cups low-salt chicken broth; 1/2 cup (packed) fresh cilantro; 1 teaspoon (or more) fresh lime juice

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