We had the warm soup
with a sandwich and sliced tomatoes for a light and very delicious lunch.
This will definitely
be on our menu again soon. And, I’m thinking that the soup would be good
chilled, too.
Cream of Zucchini
Soup
1 to 2 tablespoons olive oil
1 medium onion, cut into chunks
3 medium zucchini, skin on cut in large chunks
2 cloves garlic, smashed
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Leaves stripped from 4 to 5 springs of fresh thyme
Kosher salt and black pepper to taste
24 to 32 oz. (3 to 4 cups) chicken broth
2 to 3 tablespoons sour cream
Pinch of red pepper flakes, optional
Grated Parmesan cheese, if desired for topping
Paprika, if desired for topping
- Heat oil on medium heat in soup pot; add onion, zucchini, and garlic, herbs + salt and pepper, and cook until veggies are partially tender.
- Add chicken stock and bring to a boil. Use full amount for a thin summer-time soup or less if a thicker soup is desired.
- Lower heat, cover, and simmer until tender, about 20 minutes.
- Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
- Stir in sour cream and red pepper flakes if using. Taste for salt and pepper and adjust to taste.
- Serve hot. garnished with Parmesan and paprika.
Recipe without photos . . .
Cream of Zucchini Soup
1 to 2 tablespoons olive oil
1 medium onion, cut into chunks
3 medium zucchini, skin on cut in large chunks
2 cloves garlic, smashed
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Leaves stripped from 4 to 5 springs of fresh thyme
Kosher salt and black pepper to taste
24 to 32 oz. (3 to 4 cups) chicken broth
2 to 3 tablespoons sour cream
Pinch of red pepper flakes, optional
Grated Parmesan cheese, if desired for topping
Paprika, if desired for topping
- Heat oil on medium heat in soup pot; add onion, zucchini, and garlic, herbs + salt and pepper, and cook until veggies are partially tender.
- Add chicken stock and bring to a boil. Use full amount for a thin summer-time soup or less if a thicker soup is desired.
- Lower heat, cover, and simmer until tender, about 20 minutes.
- Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
- Stir in sour cream and red pepper flakes if using. Taste for salt and pepper and adjust to taste.
- Serve hot. garnished with Parmesan and paprika.
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