Zucchini Soup Base For Freezer Recipes
CREAMY ZUCCHINI SOUP
You don't need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It's well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.
Provided by Nagi
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 512 g, Calories 215 kcal
ZUCCHINI SOUP BASE FOR FREEZER
This from the Farm Journal America's Best Vegetable Recipes. I used to make a lot of this stuff from humongous zucchinis every year. I used it like a cream of soup and it works great.
Provided by loonydaycarelady
Categories Vegetable
Time 30m
Yield 3 Pints, 5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 53.1, Fat 0.9, SaturatedFat 0.2, Sodium 723, Carbohydrate 10, Fiber 3, Sugar 7.5, Protein 3.5
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