Friday, October 2, 2009

Zucchini Soup

April 2009 603

A chill is in the air here in the Northeast, so it must be soup time. This is one of my favorite last-minute dinner ideas because you can make it in a half hour from start to finish, it tastes great and it’s healthy too (well, provided you go easy on the cream).  Add something like a grilled cheese sandwich or a salad and you’ve got a quick vegetarian meal that beats a frozen dinner any time.  If you don’t like zucchini - not to worry - it also adapts well to broccoli and other vegetables. 

I used to cook the parsley in the pot with the vegetables, but I found that adding it uncooked to the blender after all the vegetables are pureed lends a much fresher taste. It’s also prettier with bright green parsley specks floating in the soup.

Zucchini Soup

printer-friendly recipe here

2 T. olive oil

1/2 medium onion, diced

1 garlic clove, diced

1/2 stick celery, minced

one medium potato, cut into small chunks

3 medium size zucchini

4 cups chicken broth (or vegetable broth)

a large handful of fresh Italian parsley

salt, pepper to taste

1/4 cup heavy cream, optional

chives or croutons to sprinkle on top

Saute the onion, garlic and celery in the olive oil until softened. Add the potato chunks, the zucchini and the rest of the ingredients except the parsley and the cream. Bring to a boil and lower to a simmer. Cook for 15 –20 minutes or until potatoes are cooked through. Put everything in the blender and puree. (Be careful to cover the lid with a dishtowel or it may splatter.) Add the parsley and whir for a few more seconds. Add heavy cream if desired. Sprinkle chives or croutons on top (or both) .

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Stacey Snacks said...

Today is a soup day for sure.
I am freezing in here and this cold is keeping me down. grrrr.

Love the new Coca Cola banner!
So clever!

NumberOneSon said...

Instead of pouring it in a blender, I use one of those stick blenders in the pot itself - it's much easier and works just as well.

Cathy said...

Zucchini is the magic vegetable. It can be turned into almost anything. This soup looks so fresh and healthy, and quick too. You can't beat that combination. I think I'll serve it with zucchini-cheddar scones.

doggybloggy said...

this is just the soup I could go for right now - and no need to skimp on the cream for me - I am not healthy like that!

Anncoo said...

Never try this before. I love your presentation~~looks like lotus leaves

Proud Italian Cook said...

It's cold here too, I hate to do it but I have my heat on already! I made some chicken tortilla soup yesterday so after we finish that, I'll give this a try on a nice head of broccoli I have sitting in my frig.

♥peachkins♥ said...

I love any kind of soup. your bowl looks cute..

Jen_from_NJ said...

I am so glad that I picked up zucchini at the farm market - wasn't sure what I would do with it - now I know!

Pat @ Mille Fiori Favoriti said...

I love cream soups like this!

Did you ever try using an immersion blender? I love that gadget..saves so much time and mess as you blend right in the pot!

Foodie with Little Thyme! said...

I love this soup. I would love a bowl with a nice grilled cheese. I'll take one of those great looking green bowls too.

nyc/caribbean ragazza said...

This looks delicious and pretty. I love zucchini.

I want to make soup again but since the move I have to make my own stock. Everyone says it's not that hard but in the States, I used to just buy it.

Soups are one of my favorite things to make so I better get over my stock issues. ha

Peter M said...

I had a zuke soup last year and I loved it. Instead of cream, "laughing cow" French cheese was used and pureed to make the soup creamy.