Young Lady has been clamoring for zucchini soup. (I know right?). It’s too soon to get them from the garden …
See that zucchini forming along with the flower at the end? Most of you didn’t read me back then, but I have a recipe for making zucchini flowers here. Anyway, zucchini’s are like rabbits and I’m sure this one will be ripe in no time at all, along with a whole litter of other zucchinis on the way.
However I want the soup today (it’s been rainy and grey) so I ran out and got some mature zucchini. I think I bought about six smallish ones.
Find an onion,
chop it up.
and all day long you’ll have good luck!
(And perhaps no friends unless you first brush your teeth).
Pour in about a tablespoon of olive oil
and sauté just a bit to release the flavors and soften the onion, but not until it gets brown.
In the meantime (if you can multi-task),
chop up the zucchini. I just cut slices except for one larger zucchini, which I then cut in half again.
When the onion is ready, dump the zucchini in
and cover it with water (about 4 cups).
Add a half tablespoon of salt (I put in a tablespoon but it was a bit too salty – that’s what I get for actually measuring).
Cover, and when it starts to boil, turn the heat to low and simmer for 30 minutes.
If there is too much water, remove some of it so it looks like this:
I don’t know about your kids, but my kids would not eat a soup that looked like this!
Let us introduce the magic of the immersion blender.
Grinding those pesky onion chunks into oblivion.
Ah. That looks much better. You could really eat it just like this, as an appetizer in a shallow white bowl, or as a family dinner served with bread and cheese.
But why not add a dollop of crème fraiche?
That’s sour cream to you Sir!
(I mean Generic Sir, of course, not my Sir because it actually would be crème fraiche to him …)
Never mind.
Come on, it’s not as bad as adding it to pasta. At least there’s some fiber and not many calories in there.
At least not until you add the cream.
Pretty. All I need now is a sprig of parsley from my garden.
Parsley. Not stinging nettle.
- 1 large onion chopped and stir fried a bit in
- 1 T olive oil
- 6 zucchinis sliced in medium rounds
- ½ T sea salt
- 4 cups water
- Simmer 30 minutes
- Drain excess water and blend
- Dollop with crème fraiche/sour cream
This, to me, looks completely scrumptious! Like, lick the screen good!
Cool! Posting about zucchini is a risk. Much less sexy than Ladurée macarons. 😉
You make it all look so easy 😉 We really love zucchini so this I def want to try.
I have never had zucchini soup in my life! It looks yummy….
This looks similar to the pureed zucchini I’m currently feeding my eight month old, but I’m sure it tastes much better.
Hi Colleen! Welcome back to the blogosphere. And yes, it does taste better. 😉
Looks good – so good in fact that I am on way to monoprix to gather ingrediants! My tummy will thank you!
I need to get myself an immersion blender! Yum! Wish I still lived across the hall and could come over a sneak a bowl.
I want that soup. It’s 8:15 AM but I want that soup.
It is a gray, dreary day here, too.
But this? Could brighten things up a bit.
(now. where did I put that immersion blender…)
This one I’ll actually make because I love zucchini. But it won’t look as pretty as yours, I guarantee it.
Marvelous shots of a wonderful recipe. I do a similar thing but add spinach at the last minute. It was the only thing my daughter would eat for about 3 years!! I enjoyed visiting your blog!
Thank you Jennifer, it’s lovely to have you. So spinach hm? Do you purée it too?