ZUCCHINI SOUP

At this time of year with the farm stands and home gardens overflowing with zucchini, everyone is always looking for a new recipe for zucchini.  I have an oldie but goodie, which I’ve been making for years.  It is for  zucchini soup, and I acquired this many years ago when I worked part-time cooking for a Chicago catering company.   It is a light soup which can be served warm or cold, and does not require much cooking time.

Zucchini Soup

3 tablespoons butter

4-5 medium zucchini, unpeeled and sliced

3 medium onions, sliced

2 garlic cloves, minced ( I use  4 cloves)

2 stalks celery, with leaves, sliced

½ teaspoon each dill, basil, pepper (if using fresh herbs be a bit more generous)

1 tablespoon chopped parsley

26 oz chicken broth

1 cup milk (You can substitute skim and it will still be delicious)

Saute onions and garlic in butter.  Combine zucchini, celery, seasoning, and broth,and bring to a boil.  Add onion mixture to zucchini and simmer for 30 minutes, uncovered.  Process in batches in food processor until pureed.  Return to pan.  Add milk and heat until warmed.  Garnish with dill

Note:  I now use my immersion blender to puree the soup right in the saucepan.  It really is a fabulous tool.  It is so fast, and eliminates the extra mess, and having to clean your food processor.  If you don’t have one you may want to put it on your wishlist!