Recipes...Soup
Zucchini Soup
Total time: 35 minutes
1 TBS extra virgin olive oil
1 tsp butter
1 clove garlic, minced
1 med onion, chopped
1 lb zucchini, chopped
¼ tsp salt
¼ tsp pepper
1 TBS flour
20 oz. chicken broth
Sour Cream (optional)
Chopped chives (optional)
Add the olive oil and butter to
a 4 qt. saucepan. Sauté the garlic and onion over
medium-low heat till tender but not brown, about
5-10 minutes. Add the chopped zucchini, salt, and
pepper. Cover. Cook over med-low heat for 10 minutes
or until tender, stirring occasionally. Add the
flour. Cook and stir 1 minute till slightly
thickened. Stir in the broth and bring to a boil.
Cover; reduce heat and simmer 5 minutes, stirring
occasionally. Remove from heat and cool slightly.
Puree the mixture using a blender or hand blender.
(Be very careful as the hot soup can splatter.)
Return to the saucepan. Adjust seasoning as needed.
Serve hot or cold. Make a double batch and freeze
half for a later meal.
For a refreshing and speedy
meal, make zucchini soup ahead of time and chill.
Serve cold with a dollop of sour cream and a
sprinkling of chives. Accompany with fresh rolls and
a simple green salad.
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