Country Style Zucchini Soup Recipes

CREAMY ZUCCHINI SOUP

Steps:

• Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
• Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
• Cook for 15 - 20 minutes or until zucchini is very soft.
• Use a stick blender to whizz until smooth. (Note 1 for blender)
• Stir through cream and milk. Add salt and pepper to taste.
• Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

ZUCCHINI SOUP

Steps:

• Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
• Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
• Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
• Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.

ITALIAN ZUCCHINI SOUP

Steps:

• In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

ZUCCHINI AND CHEDDAR CHEESE SOUP

Steps:

• Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
• Puree in small batches in a blender or food processor and set aside in the saucepan.
• In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

COUNTRY STYLE ZUCCHINI SOUP

Steps:

• Peel and cut potatoes into 1/2 inch cubes.
• Cut celery into 1/2 inch pieces.
• Core, blanch, peel and cut tomatoes into 1/2 inch chunks.
• Cut marrow into 1/4 inch slices.
• In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat and cook for about 5 minutes.
• Add onion, celery, parsley, and oregano, and cook until onions are softened.
• Add stock, tomatoes, marrow, and salt and bring to a boil.
• Reduce heat and simmer until zucchini is tender.
• Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.
• Serve hot. Makes 6 servings.