Creamy Zucchini Soup

This zucchini soup is super easy as it relies on potatoes and cheese to create  it’s creamy texture. A great way to use up garden zucchini!!

Zucchini Soup ready to eat!

Vegetables and seasonings as they simmer in chicken broth. 

Creamy Zucchini Soup   About 4 servings


2 tablespoons butter olive oil  

1 small yellow onion, diced


2 cloves garlic, minced


5 cups unpeeeld zucchini, cut into chunks (remove seeds in large zucchini)


2 Russet potatoes (about 1 pound), diced — I did not peel as the skins were thin but would peel thick skinned potatoes 

3 cups chicken broth

1 tablespoon Worcestershire sauce

Sprig of fresh rosemary or 1/2 teaspoon dried rosemary

A couple of spring of fresh thyme or 
1/2 teaspoon dried thyme

½  teaspoon celery flakes, optional

1/2 teaspoon black pepper

1/2  teaspoon kosher salt

1 pinch cayenne pepper l

1/2 cup half-and-half, or heavy cream

1 cup grated Cheddar cheese 

1. Heat olive oil in a soup pot over medium heat. Add onions, cook until softened, about 8 minutes. Add garlic and cook 1 more minute.
2. Add diced zucchini; sauté for 5 minutes.

3. Add diced potatoes, chicken broth, Worcestershire sauce and other seasonings. Bring to a boil, then reduce heat to medium. 
4. Let simmer, partially covered, until the vegetables are very fork tender. About 30 to 40  minutes.

5. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

6. Transfer back to the heat on low. Stir in the half and half.
7. Slowly sprinkle in the cheese and stir to combine. 

Pickled Cucumber Salad – it lasts all summer!

A summer salad that could last all summer! As the vegetables begin to diminish, add fresh ones to the pickling juice.

Pickled Cucumber Salad   Makes 1 quart

4 small to medium cucumbers, thinly sliced

½ of a large red onion or 1 small, thinly sliced

1 medium green bell peppers or 2 small, 

thinly sliced (or color of your choice)

1 to 2 teaspoons fresh dill weed, chopped

1 tablespoon Kosher salt

1 ½ cup white vinegar

½ cup granulated sugar

¼ to ½ red pepper flakes

¾ to 1 teaspoon mustard seeds

1 teaspoon celery flakes, optional

1. Mix cucumbers, onions, peppers, dill weed and salt in a bowl. Add to quart jar (there should be enough to fill the jar; if not, add additional cucumbers, etc.
   
2. Add vinegar and remaining ingredients to a saucepan; bring to a boil to dissolve sugar. Taste and add more sugar if desired. Remove from heat and add 1 cup ice cubes and let dissolve.
   
3. Add pickling solution to quart jar. Cover and refrigerate. Add additional cukes, onions, peppers, etc. as jar diminishes and keep this salad going all summer!
   

Recipe without photos . . .

Pickled Cucumber Salad   Makes 1 quart

4 small to medium cucumbers, thinly sliced

½ of a large red onion or 1 small, thinly sliced

1 medium green bell peppers or 2 small, thinly sliced 

(or color of your choice)

1 to 2 teaspoons fresh dill weed, chopped

1 tablespoon Kosher salt

1 ½ cup white vinegar

½ cup granulated sugar

¼ to ½ red pepper flakes

¾ to 1 teaspoon mustard seeds

1 teaspoon celery flakes, optional

1. Mix cucumbers, onions, peppers, dill weed and salt in a bowl. Add to quart jar (there should be enough to fill the jar; if not, add additional cucumbers, etc.
2. Add vinegar and remaining ingredients to a saucepan; bring to a boil to dissolve sugar. Taste and add more sugar if desired. Remove from heat and add 1 cup ice cubes and let dissolve.
3. Add pickling solution to quart jar. Cover and refrigerate. Add additional cukes, onions, peppers, etc. as jar diminishes and keep this salad going all summer!