Zucchini Soup P Yield: 9 cups soup
What a perfect way to use up some of that zucchini in your garden! Choose the narrow ones which are more flavorful and not waterlogged. Adding a potato to the soup turns it into a zucchini flavored vichyssoise. Preparing the soup without the potato gives you more of a zucchini broth. Both are delicious and both can be eaten hot or cold. Garnish with home made croutons or fried zucchini.
2 tablespoons vegetable oil
1 large onion-peeled and chopped
1 ½ pounds zucchini- about 3 medium ones- trimmed, peeled and diced
Zest of small lemon
1 teaspoon salt
¼ teaspoon white pepper
Optional-1 large russet potato-peeled and diced
6 cups water (for a meat meal you can use low salt chicken broth)
2 tablespoons finely chopped fresh dill
4 quart saucepan
Electric food processor
- Heat oil in pot over medium flame. Add chopped onion and cook until onion is translucent.
- Add zucchini, lemon zest, salt and pepper and optional potato. Stir until zucchini starts to wilt. Add liquid. Simmer mixture until potatoes can be mashed against the back of a wooden spoon- about 15 minutes. Remove from heat and cool.
- Purée soup- no more than two cups at a time in processor. Pour back into skillet and stir in dill. Taste. Adjust seasoning if necessary. Serve hot or chill several hours and serve cold.
- Optional garnish: fried zucchini flowers, fried shredded zucchini, homemade croutons