Zucchini Soup

August 8, 2011

It’s National Zucchini Day, also known as Sneak Some Zucchini onto Your Neighbor’s Porch Day.  When the zucchini in my garden first took off I thought I’d surely end up begging neighbors to take it off my hands.  Alas, it was not to be.  Squash bugs got the better of us this year.  Still, this soup is a favorite around here, one the kids are always excited to see on the menu.

This soup is simple and easy. It’s good served hot but it’s equally good served chilled, as part of a light summer supper.

  • 6 or 7 Zucchini
  • 1 White or Yellow Onion
  • 2-3 Garlic Cloves
  • Chicken or Vegetable Broth
  • Curry Powder
  • Olive Oil (You can use butter instead)

Slice the onion.

Crush the garlic.

Slice the zucchini.

Heat the olive oil in a dutch oven or soup pot over medium heat.

Add onion and garlic and cook, stirring occasionally, until onion starts to brown.

Add zucchini, enough broth to almost cover the zucchini (about 4 cups) and a tablespoon or two of curry powder. Stir, cover and simmer until zucchini is tender.

Puree in blender or food processor. If your blender container is plastic, let the soup cool a bit first so it doesn’t crack the container. I learned that lesson the hard and messy way!

Reserve a bit of unpureed soup and stir it in if you want a bit of texture.

Enjoy! And, like a whole lot of things, this is great with a bit of fresh-grated Parmesan.

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