Zucchini Soup (Hot or Cold)
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 946.0 ml chicken stock (4 cups) or 946.0 ml chicken broth (4 cups)
- 1360.77 g zucchini, trimmed, washed, quartered and sliced (6-7 zucchini, more zucchini if you want thicker soup)
- 1 shallot, minced
- 6 garlic cloves, pressed
- 59.14 ml parsley, snipped
- 14.79 ml fresh basil or 4.92 ml dried basil
- 2.46 ml dried marjoram
- 236.59 ml heavy cream
- 118.29 ml milk
- 4.92 ml salt (or to taste)
- 2.46 ml pepper (or to taste)
- zucchini, sliced thin (for garnish)
- parmesan cheese, grated (for garnish)
directions
- In a large saucepan, combine broth, zucchini, onion, shallot, and herbs.
- Simmer, covered, until zucchini is tender (20-30 minutes), stirring occasionally.
- Remove from heat and transfer, in batches, to a food processor or blender; purée until well-mixed and smooth (transfer the batches to a large bowl as they're finished).
- Stir in the cream and milk, and run through the blender again.
- Season to taste with salt and pepper.
- Serve hot, or cover and chill for 6-8 hours.
- Garnish with a slice of zucchini and a sprinkle of grated Parmesan.
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RECIPE SUBMITTED BY
littleturtle
United States