Monday, July 29, 2013

Zucchini Soup (recipe, pareve)

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
  1. Heat oil in pot over medium flame. Add chopped onion and cook until onion is translucent.
  2. 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.
  3. 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.
  4. Optional garnish: fried zucchini flowers, fried shredded zucchini, homemade croutons

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