Pureed Soup Base Zucchini Recipes

CREAMY PURéED ZUCCHINI SOUP

Steps:

• Melt butter over medium heat in a Dutch oven. Add onion; sauté 5 minutes. Add garlic and continue sautéing 30 seconds or until fragrant. Add zucchini, chicken broth, salt, and pepper.
• Increase heat to high; bring mixture to a boil.
• Lower heat to medium low; cover Dutch oven. Cook 25 minutes, or until vegetables are tender. Uncover and remove from heat. Allow to cool 15 minutes.
• Purée soup in 3 batches in blender. (See Tip 6)
• Wipe Dutch oven clean. Return puréed soup to Dutch oven, and stir in milk and cream. Correct the seasonings.
• Serve hot or cold. (See Tip 7)
• Yield: 6 servings.

PUREED SOUP BASE (ZUCCHINI)

Steps:

• Saute veggies, add water and cook until tender. Add herbs.
• Puree and pack into freezer containers.
• To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
• Add any leftover chicken or prawns (optional).

PUREED ZUCCHINI SOUP

Steps:

• Place puff pastry on a plate and thaw according to package instructions.
• Meanwhile, rinse zucchini and grate coarsely on a box grater.
• Rinse the scallions, wipe dry and cut into thin rings.
• Peel the garlic and shallot and finely chop.
• Rinse the basil, shake dry and pluck leaves.
• Heat the oil in a large pot. Cook the zucchini, scallions, garlic and shallot until translucent, stirring, about 3 minutes.
• Pour in vegetable stock and cook over low heat until vegetables are tender, about 8 minutes.
• Meanwhile, roll out the pastry on a lightly floured surface to 25 x 25 cm (approximately 10 x 10 inches). With a round cookie cutter (about 12 cm)(approximately 5 inches in diameter), cut out 4 rounds.
• Cut out little stars from the rest of the dough with a star-shaped cookie cutter.
• Sprinkle basil leaves into the soup and puree until smooth with an immersion blender.
• Stir in cream, season with salt and pepper and divide among 4 soup bowls.
• Separate the egg. Lightly beat the egg white and brush over the bottoms of the star shapes, then attach to the dough rounds.
• Brush the edges of the dough rounds with egg white and put one on top of each soup bowl.
• Lightly whisk the egg yolk in another bowl, brush over surface of rounds to coat. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until pastry is golden brown, 10-15 minutes. Let cool slightly before serving.

PURéED ZUCCHINI SOUP WITH CURRY

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
• Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.

CREAM OF ZUCCHINI SOUP

Steps:

• Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
• Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
• Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.

ZUCCHINI SOUP BASE FOR FREEZER

Steps:

• Wash and trim zucchini ends. Cut in quarters lengthwise.
• Combine zucchini and remaining ingredients cook until tender. Strain reserving liquid.
• Put in blender to purée return to sauce pan with reserved liquid, heat to simmering. Cool and freeze in pint containers. Use for soups.