Summer Zucchini Soup - Take 1

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I'm not a good recipe follower. I'm usually tempted to stray and try something different. But, I followed this recipe pretty closely, and in the end, I wish I had strayed.

I love zucchini. In any shape and form. But, a 100% zucchini soup seemed like a bit much. Sure there's an onion in here, and some herbs, but that's pretty much it, people. How did it taste, you ask? Like zucchini. A lot of zucchini. It was good, don't get me wrong. But it needed balance. Luckily, the husband's gardens produce a constant supply of this summer vegetable, so I had the chance to tinker with the recipe, and make a more delicious soup (check back soon for take 2).

So why am I posting take 1? Because I can! And because it was still a tasty, and very simple soup. Take 2 is definitely more time consuming. So if you're looking for a soup to make in 20 minutes, and love zucchini, here's your recipe.
Zucchini Soup

2 tbsp. extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
3 large zucchinis, chopped
half a lemon’s worth of lemon juice
2 cups vegetable stock
Fresh herbs like basil, rosemary and thyme
Salt and pepper to taste
Sour cream, optional

1) In a large pot, heat olive oil over medium high heat and sauté onions and garlic until translucent.
2) Add the zucchini, lemon juice, and 1 cup of vegetable stock, bring to a boil and then cover and simmer about 15 minutes until tender. Add your fresh herbs in the last 5 minutes.
3) Use an immersion blender and purée the soup until smooth.  Return soup to the pot, add the other cup of stock (more or less depending on how thick you like your soup) and bring back to a simmer for a couple minutes and stir.
4) Serve with a spoonful of sour cream.

1 comment:

  1. a little bit of curry powder and it w ould be delish