This soup was a total experiment.
About a year ago a good friend told me about a zucchini soup she was excited to make. When I asked her later for the recipe, she was disappointed with the results and elected not to share it. For some reason I remember that every time I cook with zucchini, thinking how delicious it sounded.
I decided to go for it, and got really lucky.
I have a new favorite soup. Oh my, this is good. And really pretty.
Here’s how I made it.
Creamy Zucchini Soup
6 medium zucchini
1/2 cup onion
5 cups water
6 tsp. chicken bullion
1/2 tsp. salt
1/8 tsp. pepper
2/3 cup whipping cream
Wash and finely chop zucchini. You will need about 12 cups chopped zucchini.
Finely chop 1/2 cup onion.
In pot, heat water and bullion.
Add zucchini and onion to water and bring to a boil. Add salt and pepper. Reduce heat and simmer until zucchini is very tender.
Remove pot from heat and pour 1/3 of the soup into a blender. Cover and process until smooth. (Don’t forget to put something over the top of your blender to protect you from boiling liquids.) Pour pureed zucchini into a large bowl. Repeat twice more with remaining zucchini.
Pour puree back into pot and return to the stove. Warm for 1-2 minutes. Remove from heat and stir in 2/3 cup whipping cream.
Garnish with grated Parmesan cheese.
I was pleasantly surprised at how much my entire family enjoyed this soup. It was equally delicious as a leftover. Simple and inexpensive, this soup adds lovely color to a meal. It’s also a great way to use an abundance of zucchini from your garden.