I came up with this recipe right after making the pinkalicious cupcakes because I wanted something green afterward (when you read the story, you’ll understand why). Since I had a huge zucchini sitting on the counter, and they happen to be a perfect end-of-summer-lead-into-fall sort of vegetable, I decided to take my chances and turn it into a soup.
You. have. no. idea. It was absolutely delicious. And I don’t say that very often (or at least, I think I don’t). Since then, I have made two batches. My foodie friend Shannon loved it even, and so did her cute baby Clare.
This soup is easy, elegant, cheap, healthy, and low in calories (only 3 tablespoons of cream for the whole pot!). I don’t think you could ask for more.
Okay, I’m done with my little commercial. Now go make this!
You won’t be sorry.
1 onion, minced (click here to discover a great way to mince onions)
1 tablespoon olive oil, plus more for garnish
1 tablespoon butter, plus more for garnish
1 large zucchini (eggplant size), or 2 medium, cut into 1 inch chunks
4 cups (1 litre) low sodium chicken broth (I actually liked Swanson’s natural chicken broth for this)
3 bay leaves
3 tablespoons heavy cream (optional)
salt and pepper to taste
1. In a large pot, saute onions in oil and butter over low heat heat for a good 10-15 minutes until tender. Reserve a handful of zucchini chunks and set aside. Stir remainder of zucchini in with the onion and cook for about 5 minutes more.
2. Pour in chicken broth, add bay leaves, and bring to a boil. Reduce heat and cook at a rapid simmer for 20 minutes until the zucchini is tender.
3. Remove bay leaves and puree entire soup in a blender. Stir in cream. And keep warm until ready to serve.
4. For the zucchini garnish, heat a bit of olive oil and butter (about a teaspoon of each) in a small saucepan set over medium heat. Saute the reserved zucchini chunks until golden brown. Place a small amount on each serving of soup, if desired.