Sunday, August 16, 2015
Cream of Zucchini Soup
Are you dealing with a plethora of summer garden goods? Tomatoes, cucumbers, zucchini? Well, here's a wonderful and easy home for those zucchini.
While I'm so looking forward to autumn and the cooler weather it brings, for me soup is a go-to for any season. This one makes full use of the height-of-the-season zucchini crop using just a handful of other ingredients.
CREAM of ZUCCHINI SOUP (makes about 7 1/2 cups)
2 medium onions, chopped
2 Tbsp butter, melted
6 medium zucchini, sliced (about 1 1/2 pounds)
3 cups chicken broth
1/2 cup half-and-half cream
1/8 tsp salt
1/8 tsp ground nutmeg
1 pinch ground red pepper (cayenne)
shredded Cheddar cheese (for garnish)
Saute onion in butter in a large saucepan until tender. Add the zucchini and broth, stir well. Bring to a boil, reduce heat, and simmer 15 minutes or until the zucchini is tender.
Use an immersion blender to puree the zucchini/onion mixture (or blend in a blender).
Return the pureed mixture to the saucepan. Stir in half-and-half and seasonings. Cook zucchini mixture over medium heat, stirring occasionally until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.
Recipe Source: www.food.com