Instructions: Cook fennel bulb and tender stalks in boiling salted water with lemon juice until tender; 20-25 minutes. Drain thoroughly, reserving liquid. While fennel is cooking, chop the onion; slice the zucchini. Strain the liquid that boiled the fennel, add vegetable broth for a total measure of 4 cups.

Heat oil and butter in large pan and add the onion and zucchini with a pinch of salt and pepper. Cover, and cook slowly for 15 minutes. Chop the drained fennel and tender stalks; add to zucchini and onions. Raise the heat and cook, stirring until the fennel is heated (about 1 minute). Add the flour; stirring. When the flour disappears and smells nutty, add the stock all at once and stir. Bring just to the boil, then cover. Simmer on the lowest setting for 20 minutes.

Puree the soup with handheld blender. Add the milk-cream. Reheat gently. Add water to thin if desired. Adjust salt and pepper. Serve garnished with parsley.

Description: "Lightly creamed Italian soup."
Yield: 6 cups

Serving Ideas : Pita toast points and yogurt blended with olive oil and garlic salt. Or serve with Tzatziki.

NOTES : Add McCormicks Key West Spice Blend to pasta or rice water. Its a combination of lemon peel, basil, thyme, celery seed, parsley, garlic, onion, and turmeric (for color). REVIEW: My version of this soup is thinner than the original (book) recipe and I added flavor by including the stalks and added herbal blend.

[Per Serving: Calories 147 (43% from fat); 7g Total Fat; 4g Fiber (3 Points). Wonderfully light flavored puree. Fennel and zucchini are always popular at our house. We continue to remark about this "good soup" days later. The combination is a keeper! - TIP: We had 1 cup leftover: added it to a smoky white bean dip and tossed it with hot pasta. Hanneman 2001-Mar-02

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