Zucchini, Potato, And Cilantro Soup

• 3 tablespoons butter
• 1 tablespoon (or more) chopped jalapeno 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

1. Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; saute 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
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.

butter, fennel seeds, potato, zucchini, green onions, lowsalt, fresh cilantro, lime juice

Taken from www.epicurious.com/recipes/food/views/zucchini-potato-and-cilantro-soup-238289 (may not work)