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zucchini soup

This is a staple, and one of my favorite soups. I gave the recipe to a friend of mine who doesn't like to spend too long in the kitchen, and he said his friends were very impressed. Zucchinis tend to be a little bland, but the garlic brings the flavor out of them.

Hot or chilled, this zucchini soup makes an effortless, healthy appetizer. Alternatively, you can make it a hearty meal by serving it with tartines or grilled cheese.

Zucchini Soup


Zucchini Soup (6 servings):

-              1 onion, chopped
-              1 tablespoon butter
-              2 cloves garlic, thinly sliced
-              4 zucchinis, cut lengthwise, then in ½ inch slices
-              1 cup chicken stock (or water with chicken bouillon cube)

Zucchini Soup


In a large saucepan, melt the butter, then add the onion and garlic. Cook on low heat for about 5 minutes (do not let it color). Add the zucchini and cook for 5-10 minutes, stirring frequently, until it gets soft.

Zucchini Soup

Then add the broth to cover the zucchini, bring to a boil and cook for another 15-20 minutes, until the zucchini is fully cooked. You may add more liquid based on how thick you want the soup to be. Add salt and pepper to taste (should already have some salt because of the broth).

Puree in a blender until smooth. You can serve either hot or chilled.

When I do it in the winter, I serve it warm and just before blending, I add a tablespoon of cream cheese.

Zucchini Soup


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