Description
This easy zucchini soup has a bit of heat and a velvety smooth texture. It’s the perfect way to use up the zucchinis that arrive in droves every summer.
Scale
Ingredients
- 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
- 1/4 teaspoon chili flakes or small peperocino
- 2 cups light chicken or vegetable stock, hot
- 1/4 cup heavy cream (35%)
- 1/2 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
Instructions
- 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 1/2-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.
Notes
If you have zucchini plants, pick one of the blossoms and chiffonade that too, for garnish.
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.