Preparation time 30 mins
2 tablespoons extra-virgin olive oil,
2 cups diced fennel, reserve fronds
750g zucchini roughly chopped
6 cloves garlic
1/2 teaspoon fennel seeds
1.5 litres chicken stock
125ml pure cream
45g parmesan or grana pandano
3/4 cup good quality grape or cherry tomatoes
Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Cook over medium heat for approximately 10 minutes, stirring occasionally.
Add the stock; bring to boil, then reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Add cream and parmesan and season to taste with salt and pepper.
Heat remaining 1/2 tablespoon olive oil in saucepan over medium heat. Add tomatoes and sauté until just soft Remove from heat.
Mix 1 tablespoon chopped fennel fronds into tomato mix; season relish with salt and pepper.
Spoon soup into bowls top with relish and extra parmesan.