It's Zucchini season here, so its time to find some good recipes to use up all of the massive squashes our summer garden is producing.
I found this soup recipe to be excellent!
photo & recipe from tasteofhome.com
- 4 medium zucchini, shredded
- 1 medium onion, chopped
- 1/2 cup butter, cubed (I only used about half as much butter)
- 2-1/2 cups chicken broth
- 1 cup heavy whipping cream (I use skim milk and its just as good)
- 3/4 teaspoon salt
- 1/2 teaspoon minced fresh basil
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- Sour cream and additional nutmeg, optional
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- In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.
- Transfer to blender and puree until smooth.
- Return to the pan & stir in the cream, salt, basil, pepper and nutmeg.
- Bring to a boil, then reduce the heat and simmer for 1-2 minutes or until heated through.
- Garnish with sour cream (I use plain yogurt) and a pinch of nutmeg if you want.
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3 comments:
I added a little more pepper and a little garlic to it---and with the plain yogurt as the garnish, it was superb! Yay!
Now I feel confident about making a TON of it and freezing it so I have it all winter! No more zucchini bread for me! :)
I love soup and I need to use our zucchini so this is perfect! Can't wait to try it!
Also, I have been putting mushrooms into the whole mix......I sautee them with the onions and zucchini and garlic and puree them so you can't even tell they are there (texture wise).....but just that hint of mushroom flavor is pretty stunning. Try it. Let me know what you think.
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