Zucchini Garlic Soup (can be vegan, FYI)
Sep. 8th, 2008 08:59 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
kenazfiction.livejournal.com posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityThis soup is SO CREAMY, and yet there's not a drop of dairy in it!
4 tablespoons extra virgin olive oil (or butter, if you don't like EVOO)
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
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. (learned this the hard way. Ouch.)
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. Freezes well, too!
4 tablespoons extra virgin olive oil (or butter, if you don't like EVOO)
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
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. (learned this the hard way. Ouch.)
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. Freezes well, too!
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Date: 2008-09-09 02:17 am (UTC)I always get a ton of zucchini in my organic bag.
Hugs binky xxxxx
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Date: 2008-09-09 02:41 am (UTC)I practically lived on this soup all winter.
If you want it a little milder/sweeter, you can peel the zucchini before you chop it up, but I think the skins give the flavor more depth.
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Date: 2008-09-09 02:54 am (UTC)Hugs Binky xxx
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Date: 2008-09-09 02:53 am (UTC)(We don't like ginger much in our house)
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Date: 2008-09-09 09:46 am (UTC)no subject
Date: 2008-09-09 02:29 pm (UTC)