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Author Notes: Once a zucchini/summer squash plant starts producing, it is hard to keep up with it. Even if you pick them small and think you got them all, the next day a gigantic zucchini peeks out from underneath the leaves. My quickest and easiest solution is zucchini soup. This one has just a hint of cilantro. And the indispensable spritz of white wine vinegar that I use for almost every vegetable soup. —Green Card Gardener
Makes 2 1/2 quarts
pounds organic zucchini, trimmed but not peeled, seeds removed
cup olive oil
cups chopped onion
garlic cloves, chopped
quart low-sodium chicken broth
cup packed cilantro leaves
Freshly ground black pepper
tablespoons white wine vinegar
Sour cream or Crème Fraîche to serve
- Dice the zucchini.
- Heat the olive oil in a large pot. Cook the onion until soft and translucent, stirring often. Add the garlic and cook for another 1-2 minutes.
- Add the zucchini and cook for 10-12 minutes, turning every so often, until they start to soften.
- Add the broth and cover. Cook until the zucchini are soft, about 25 minutes, stirring every so often.
- Add the cilantro and puree the soup with an immersion stick blender. Since the seeds have already been removed, no straining is necessary. Season with salt and pepper and add vinegar to taste.
- Let cool and freeze. To serve, reheat slowly but thoroughly. Serve with a dollop of sour cream or Crème Fraîche.