Zucchini Soup (Hot or Cold) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This soup can easily be halved. Variation: substitute 1/2 tsp curry powder for the basil or parsley. Ingredients:
1 quart chicken stock (4 cups) or 1 quart chicken broth (4 cups) |
3 lbs zucchini, trimmed, washed, quartered and sliced (6-7 zucchini, more zucchini if you want thicker soup) |
1 shallot, minced |
6 garlic cloves, pressed |
1/4 cup parsley, snipped |
1 tablespoon fresh basil or 1 teaspoon dried basil |
1/2 teaspoon dried marjoram |
1 cup heavy cream |
1/2 cup milk |
1 teaspoon salt (or to taste) |
1/2 teaspoon pepper (or to taste) |
zucchini, sliced thin (for garnish) |
parmesan cheese, grated (for garnish) |
Directions:
1. In a large saucepan, combine broth, zucchini, onion, shallot, and herbs.
2. Simmer, covered, until zucchini is tender (20-30 minutes), stirring occasionally.
3. Remove from heat and transfer, in batches, to a food processor or blender; purée until well-mixed and smooth (transfer the batches to a large bowl as they're finished).
4. Stir in the cream and milk, and run through the blender again.
5. Season to taste with salt and pepper.
6. Serve hot, or cover and chill for 6-8 hours.
7. Garnish with a slice of zucchini and a sprinkle of grated Parmesan.
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