Zucchini Garlic Soup (can be vegan, FYI)

[kenazfiction.livejournal.com]

This 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!

Comments

[larianelensar.livejournal.com]

What if you left the ginger out? Would that make it too bland, you think?

(We don't like ginger much in our house)

[kenazfiction.livejournal.com]

I actually did that accidentally the last time I made it, and I think it's fine. It becomes very mild, but not bland. Maybe throw in a little salt and pepper if sodium isn't an issue?

[larianelensar.livejournal.com]

Thanks, we'll try that. :D