Recipe information
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
Need to make a substitution?
Preparation
Step 1
Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
Step 2
Puree soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.