Zucchini & Fennel Soup with Italian Sausage

​Uses from Broad Wing Farm Share(s): Zucchini, Fennel,
Shopping List: Chicken or Vegetable Stock quart, medium yellow onion, bulb garlic, your favorite Italian sausage, half & half or heavy cream
Special Equipment: Blender or Food Processor
Ingredients
2-3 Fennel | Remove stems & fonds.  (Save a few stems in your vegetable freezer bags, fonds can be chopped into scrambled eggs, or saved as a pretty garnish.)  Cut bulb in half & cut out core.  Slice lengthwise & chop into medium pieces 2-3 Zucchini | Remove ends & put in your vegetable freezer bag.  Chop into medium pieces1 med onion | Chopped2-3 cloves Bulb Garlic | Chopped¼ cup Dry White Wine |Extra Virgin olive oil |Salt & Pepper|Directions
In a large sauté pan, heat enough olive oil to coat the bottom of the pan.  Add the fennel, zucchini, onions, salt & pepper to taste.  Cook until translucent & golden.  Add garlic, & cook for 1 minute.  Toss in white wine & simmer, scraping any browned bits off the bottom of the pan as the wine evaporates.
In a different pan, remove sausage from any casing & crumble into bite size pieces.  Cook over medium low heat until browned.  Remove from pan with a slotted spoon, draining any grease.  Set cooked sausage on paper towels.
Put veggies & stock in a food processor & blend until smooth. Taste, & adjust salt or pepper as needed.  Blend again, adding just enough cream to make the mix silky.  Pour into bowls & top with sausage crumbles. 
Can be made 1 day in advance, just keep sausage separate from soup until ready to eat.  Soup should be re-heated over low heat, as should the sausage.