Tuesday, November 26, 2013

Zucchini Garlic Soup


Soup's On 

I bought four zucchini's almost a week ago to make Zucchini Cheese Appetizer Squares.  I got behind in preparation for my cocktail party and the snack squares never got made. 

Zucchini Garlic Soup

This morning started as a rainy, gray day and soup sounded perfect. I goggled zucchini soup hoping to find a recipe to use up my produce. I came upon this one that sounded ideal.  The finished product appears and tastes like a cream based soup, but contains no milk or dairy. You simply use an immersion blender (or regular blender) to change the consistency of the vegetables into a puree once everything is cooked.  Very simple preparation especially with my new Garject garlic press!

Yum! A healthy, easy and delicious soup.  I will definitely make this recipe again.  And to entice kids: tell them it's Shrek Soup!

Zucchini Garlic Soup Recipe

makes 1 1/2 quarts
Ingredients:

4 tablespoons unsalted butter
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly 
4 medium zucchini, about 1 1/2 pounds
4 cups chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper

Directions: 

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.



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