By Lianne Lessard
Although we are weeks past ‘Leave a Zucchini Onto your Neighbor’s Porch Day’, we are still
meeting an abundance of summer squash that needs processing, eating and enjoying. By the
way ‘Leave a Zucchini Onto your Neighbor’s Porch Day’ is a yearly holiday held on August 8th
where you are encouraged to bring all of your extra zucchini to a neighbor’s house and unload
the bounty at their door. We all love a good zuke, throw it on the barbeque on skewers or toss
it in with roasted potatoes or have it fresh in salads but have you tried silky zucchini soup? It’s
incredibly easy and delicious and can be eaten hot or cold. This small batch recipe is great for a
single person or couple but you can double or triple the batch for larger families. As the late
Summer nights turn cool and the fall crops start to come up, we’re getting ready for…soup
season! Try this one out to get your soup gears rolling.
Ingredients
– 1 tablespoon butter
– 2 tablespoons extra-virgin olive oil
– 1 onion, finely chopped
– 1 garlic clove, minced
– Salt
– Pepper
– 1.5 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
– 1 cup vegetable stock or chicken broth
Directions
Step One
In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt
and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8
minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add
the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft,
about 10 minutes.
Step Two
Working in 2 batches, puree the soup in a blender until it’s silky-smooth. If you have an
immersion blender, you can use this directly in the pot to puree the soup. Return the soup to
the saucepan and season with salt and pepper. Serve it either hot or chilled.
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