This is an ideal soup to make for a summer lunch or dinner. It’s very healthy, yet very flavorful.
The ingredients include zucchini, celery, onions, garlic, and fresh herbs, all so plentiful at this time of year.
The vegetables are cooked in chicken broth or stock, but you could substitute vegetable stock if you want.
At the end you add a small amount of milk (whole, non-fat, or a combination).
Serve it with a garnish of fresh dill, and some crusty bread to wipe the bowl clean.
Served cold, warm or room temperature, this could become one of your favorite summer soups!
When I first posted the recipe in the early days of this blog I had not photographed step by step shots.
I added them for you this time, along with the original intro which shows the soup alongside risotto cakes.
At this time of year with the farm stands and gardens overflowing with zucchini everyone seems to be looking for a new recipe using zucchini.
Here’s an oldie but goodie I’ve been making for years.
I acquired this many years ago when I worked part-time cooking for a Chicago catering company, Sault and Pepper.
This light summery soup is loaded with subtle flavors and can be served cold, warm, or room temperature .
Zucchini Soup
3 tablespoons butter
4 to 5 medium zucchini, unpeeled and sliced
3 medium onions, sliced (I like a combination of yellow and sweet)
2 to 4 garlic cloves (I use 4)
2 stalks celery, with leaves, sliced
1 tablespoon each, finely chopped fresh dill and basil
1 teaspoon freshly ground black pepper (or more to taste)
about 26 ounces chicken stock or broth
1 cup milk (whole, non-fat, or a combination …I used ¾ non-fat milk plus ¼ half and half)
Slice the zucchini, celery with leaves, and fresh herbs and add to pot. Measure and set stock aside.
Saute sliced onions and garlic in butter in large skillet and set aside.
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 or with an immersion blender until pureed.
Return to pot. Add milk and heat until warmed.
Ladle into bowls and garnish with a sprig of fresh dill.