24
Summer Zucchini Soup
A great way to use up that surplus of summer garden zucchini –
serve cold or warm!
Makes about 6 cups (without cream)
1
tablespoon unsalted butter or olive oil
2
medium leeks, white and light green parts, sliced
1
medium celery stalk, cut into small dice
2
garlic cloves, crushed
4
medium zucchini (about 2 pounds), sliced
8
ounces white (waxy) potato, peeled and cut into 2-inch pieces
1½
teaspoons kosher salt, divided
¼
teaspoon freshly ground black pepper
½
cup dry white wine
3½
cups chicken broth, reduced sodium
2
tablespoons fresh mint leaves (about 6 medium leaves)
2
tablespoons fresh basil leaves (about 3 to 4 large leaves)
¼
cup heavy cream (optional)
1. Put the butter into a large saucepan over medium heat. Once the butter melts
add the leeks, celery and garlic. Stir over medium heat until vegetables
soften, about 8 to 10 minutes.
2. Once soft, add the zucchini and potato with 1 teaspoon of the salt, and the
pepper; stir ingredients together until well coated. Once coated, add the
white wine. Simmer until wine is just about evaporated. Add the broth and
turn the heat up to bring mixture to a boil. Once the soup comes
to a boil, reduce the heat in order to maintain a simmer. Simmer until all
vegetables are tender, about 20 to 25 minutes.
3. Once all vegetables are tender, add the fresh herbs and blend with the
blending shaft, starting on low and gradually increasing to medium. To help
facilitate blending, tilt pot to the side away from you to ensure that the
protective guard of the blending shaft is submerged. Blend until mixture is
completely puréed.
4. Taste and adjust seasoning, adding remaining salt to taste if necessary.
5. If using cream, add at the very end of blending. Stir in cream and
simmer soup for an additional 5 to 10 minutes before seasoning.
Nutritional information per serving (based on 6 servings without cream):
Calories 109 (17% from fat) • carb. 16g • pro. 4g • fat 2g • sat. fat 1g
• chol. 5mg • sod. 911mg • calc. 50mg • fiber 3g
