Zucchini is one of those innocuous vegetables that doesn’t really stand out. Sure, the small ones can be tender, but the large ones tend to get spongy. Because of the high moisture content and neutral taste —and it’s debatable zucchini actually has a taste — it’s grated into cakes, mixed into pasta sauces and even used as a substitute for lasagna noodles.
Although I’ve been happily eating this vegetable for years I have yet to say, “Mmmm, mmmm! Now THAT’S one good zucchini!” I usually buy them as an excuse to enjoy the herbs, spices and cheeses they support so well. And zucchini bisque is one of my favourite excuses.
Now, most recipes, including my own family’s recipe, use far too much cream. I used to think my version, which I posted a couple of years ago, was pretty good. Ignore it. This one is better. Not only does it use far less fat, it’s more generous with fresh herbs. It comes from Heidi Noble’s award-winning cookbook, Menus from an Orchard Table. While Noble’s story is intriguing and the photos seductive, mains that call for wild boar and pheasant are beyond my skills. I admit, when I saw the meat dishes in this book I was more than a bit intimidated. But the vegetable recipes are another matter.
So as Summer Fest heads into Week 3, I offer my contribution to “Beans & Greens” with a soft green zucchini soup. Use small zucchini. Their high green-skin-to-pale-inside ratio creates a lovely avocado hue.
Make it now. Make it often. Make more than you think you’ll need. The recipe says it serves 6, but three or four is closer to my appetite demands. Heck, I’m tempted to eat the whole batch myself.
- 2lb zucchini (about 4 medium or 6 small)
- 2 tablespoons olive oil
- 3 cloves garlic, peeled and thinly sliced
- 1 pinch fine sea salt
- freshly ground black pepper
- ¼ teaspoon chili flakes or small peperocino
- 2 cups light chicken or vegetable stock, hot
- ¼ cup heavy cream (35%)
- ½ cup grated Parmigiano Reggiano cheese
- 8 leaves fresh basil, finely chopped or chiffonade
- 1 handful flat leaf parsley, finely chopped
- 1 large lemon, juice and zest
- Cut the unpeeled zucchini in half. If the zucchini is very large, remove the seeds with a spoon or melon baller. Lay the zucchini on its flat side and cut into ½-inch half-moon slices. Heat the olive oil in a large, heavy saucepan and slowly cook the zucchini for 5 minutes on low. While the zucchini is cooking, heat the stock.
- Add the garlic slices and continue to cook the zucchini for 20 minute or until it has “melted” and turned golden brown and become very soft. Add a pinch of salt, some freshly ground pepper and chili flakes.
- Pour the hot stock over the softened zucchini and simmer, uncovered for 15 minutes. Transfer the soup in batches to a blender and purée until smooth. Pour the blended soup into a clean pot. Taste and add more salt if necessary. Keep the soup warm until serving.
- Right before serving, add the cream, grated Parmigiano Reggiano, and fresh herbs. Finish off with the lemon juice and zest. Serve with crusty bread.
This recipe is excerpted with permission from Menus from an Orchard table: Celebrating the Food and Wine of the Okanagan by Heidi Noble. Published by Whitecap books 2007.
This looks really terrific! I will definitely have to make myself a batch.
I'm going to try this out, sans cream (my lactose intolerant boyfriend loves cream of anything) – do you think it would be okay if I substituted a potato?
Joy, I was surprised how much I like this. Hope you do too.
Gabriela, the cream adds flavour as well as helping with the velvety texture. By comparison a potato might leave the soup tasting a bit flat. However, if your boyfriend is used to this kind of substitution, it could be a suitable swap. If you try it, please let me know. I'm sure many readers would be interested in the results.
Know what's great about this post? You get to use 2 pounds! of zucchini. And if you double the recipe, that's even better!
It really sounds delicious, and who doesn't need a zucchini recipe. I think they multiply in my vegetable drawer.
Here's my Sesame Soy Glazed Green Beans post for Summer Fest 2009 week 3:
http://penandfork.wordpress.com/2009/08/11/sesame-soy-glazed-green-beans/#comments
Fantastic recipe! Great way to use up all the zucchini coming in.
I love Zucchini soup and can't to try this!
Such lovely photos, though I sound like a broken record because your pix have been so pretty lately.
My friend Lisa owes me zucchini from her garden. Now that I have this recipe in my arsenal, I'll make sure she delivers.
I echo Cheryl's comments about the pictures … exquisite, Charmian!
I'm marking this as an immediate must-try. I adore zucchini and I can't believe I've never made it as a soup. I've used it in soup, but not as the main ingredient. It sounds amazing – and probably just as delicious hot or cold. Yum!
I echo Cheryl's comments about the pictures … exquisite, Charmian!
I'm marking this as an immediate must-try. I adore zucchini and I can't believe I've never made it as a soup. I've used it in soup, but not as the main ingredient. It sounds amazing – and probably just as delicious hot or cold. Yum!
Such lovely photos! I'm not a huge zucchini fan. I like it well enough but it's not a veggie I crave (there are many others that I yearn for on occasion).
i also agree that the cream is a nice touch here that will make the soup more velvety and elegant. Gabriela, why not give him a lactose tab before you serve it?
i dont want to eat this.
I haven't made zucchini soup before, but if it tastes as good as it look s- I'll definitely have to give it go
I wasn't going to let any more zucchini into my house but now that I saw this I will reconsider. Bring it on!
You have made such a healthy soup. Before the main course, I always love to have soup. So that I can slowly slurp the soup, indulging in its taste.
Your courgettes soup looks so lovely & so tasty!
MMMMMMMMMMMM,…
I love squash soups! And this one is so pretty and sounds delicious!
Here's my entry for week three:
http://tnlocavore.typepad.com/tennessee_locavore/2009/08/greens-peas-cornbread-oh-my.html
Thanks to everyone for your kind words and enthusiasm. I hope you are all enjoying Summer Fest as much as I am.
I can't wait to see what everyone will come up with for next week's topic — tomatoes!!!!!