Monday, August 08, 2011

Zucchini Soup

This is one of those quickie 20-30 minute soups.  The potato makes it thick and hearty.  It's probably good chilled, too, but I can never bring myself to wait.  It makes approximately 1 quart of soup.

  • 3 smallish zucchini, or two larger ones, diced
  • 1 medium potato, peeled and diced (1/2" dice)
  • 1 onion, diced
  • 2 c. chicken broth
  • 1 Tbs. chopped fresh basil
  • 1 tsp. fresh thyme
  • 1 tsp. chopped fresh rosemary
  • salt & pepper to taste
  • 1 Tbs. or so of olive oil
  1. sautee/sweat the diced onion in olive oil until translucent
  2. add the diced zucchini and potato
  3. add the chopped herbs
  4. add the chicken broth
  5. simmer for 20 minutes or so, until the potato is cooked
  6. "blenderize" it with an immersion blender (aka boat motor), in a blender, or in a food processor until smooth
  7. adjust salt/pepper seasoning to taste
Notes:  dried herbs can be used, but fresh are better, and won't get "wonky" in only a 20 minute simmer.  Also, in a pinch, it's okay to use bullion cubes, if you're out of chicken stock or broth, but you will undoubtedly have to add less salt at the end if you do.

1 comment:

CJ - Food Stories said...

Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!