Zucchini and Cilantro Soup

January 12, 2011
0 Ratings
  • Serves 6
Author Notes

A recipe from Pati at the Parador San Juan de Dios in San Cristobal de las Casas, Chiapas/Mexico. Simple, speedy, stylish, this brilliant green soup is a cinch. —sue style

What You'll Need
  • 1 tablespoon butter
  • 1 tablespoon groundnut oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1-2 fresh green chillies e.g. jalapeños
  • 3 zucchini, about 1 lb, unpeeled, diced
  • 1 tablespoon flour
  • 6 cups chicken broth
  • 1 bunch cilantro, leaves only, chopped
  • 6 tablespoons crème fraîche or lightly soured cream
  • 4 corn tortillas, 1-day old, cut in strips
  • groundnut oil for frying tortilla strips
  • 1 avocado, peeled and cubed
  • lime wedges, for serving
  1. Heat the butter and oil in a large pan and cook the onion, garlic and chillies without allowing them to turn colour
  2. Add diced zucchini and cook for about 5 minutes, stirring
  3. Stir in flour and cook a few minutes more
  4. Add broth and salt and pepper to taste, bring to a boil, stirring from time to time
  5. Stir in cilantro leaves, reduce heat and simmer the soup for 10-15 minutes or until zucchini are tender
  6. Blend soup till smooth (a stick blender works well) and check the seasoning, adjusting if necessary
  7. Add crème fraîche or soured cream and blend again till smooth
  8. Heat a little oil in a frying pan, fry the tortilla strips till crispy and golden and drain them on paper towels
  9. Allow soup to cool and refrigerate till serving time
  10. Reheat the soup to just under boiling point, garnish with tortilla strips and avocado cubes and serve lime wedges on the side for squeezing onto the soup

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