Rosemary Zucchini Soup

---

This recipe comes for the canadian living magazine. this soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait lol). its creamy texture comes from the rice, not the cream. to make it smoother, strain the soup through a fine sieve after puréeing.

---

Steps

---

In a large saucepan , heat oil over medium heat.

---

Fry celery , onion , garlic , fennel seeds , salt and pepper , stirring , occasionnally , for 5 minutes or until softened.

---

Stir in zucchini and rosemary.

---

Cook for 6 minutes.

---

Add stock , 2 cups water and rice.

---

Bring to boil.

---

Reduce heat , cover and simmer , stirring often , for about 20 minutes or until rice is tender.

---

Stir in rice vinegar.

---

Let cool slightly.

---

In batches in blender or food processor , pure soup until smooth.

---

Reheat in clean saucepan.

---

Ingredients

---

extra virgin olive oil, celery, onion, garlic cloves, fennel seeds, salt, pepper, zucchini, fresh rosemary, sodium-free chicken stock, long-grain rice, rice vinegar