This creamless creamy summer soup is a quick, healthy, and wonderful dish to use summer’s bounty of zucchini. I doubled the recipe and used homemade turkey stock instead of vegetable stock and water. I love an occasion to julienne zucchini for a garnish! This recipe was adapted from Food and Wine, a “staff-favorite” recipe, contributed by Grant Achatz. We ate it hot for dinner and chilled the next day for lunch- both delicious.
Yield: Serves 4
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, thinly sliced
- Kosher salt
- Freshly ground pepper
- 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
- 2/3 cup vegetable stock or low-sodium chicken stock
- Julienned raw zucchini, for garnish
- In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
- Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
- Add the stock and 1 1/2 cups of water (I substituted an additional 1 1/2 cups of stock for the water) and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Working in 2 batches, puree the soup in a blender until it’s silky-smooth. (Alternatively, I used an immersion blender in the pot.)
- Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
Make Ahead: The soup can be refrigerated overnight.
One Year Ago:
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