I’ve had quite the crop of Romanesco zucchini this year (the light green speckled ones), so I decided to make soup with them instead of the yellow ones I normally use…hey if you grow zucchini you will understand what I mean! A delicate tasting soup that would be a lovely first course or served as a main course with some bread or biscuits and cheeses or whatever else takes your fancy!
Makes Approximately 6 Servings
4 Tbsp. unsalted butter
1 medium onion, finely chopped
1 ½ lbs. yellow zucchini, sliced into rounds
1 cup finely chopped carrots
2 ½ cups chicken stock (see below) + more for thinning if needed
1 tsp. salt, or to taste
White pepper to taste
Dry white wine or lemon juice
1 cup creamo/half & half (I use homogenized milk)
Garnish:
(Opt.) 1/3 cup whipped cream, lightly whipped
Fresh basil leaves, cut into fine shreds
Melt the butter in a heavy pot over low heat; add the onions, cover and cook until limp but not browned, about 10 minutes. Add the zucchini and carrots, stir to coat with the butter. Cover and cook without stirring 10 – 15 minutes or until soft. Add the chicken broth to the pot and bring to a boil; reduce heat to simmer and cook for about 15 minutes more or until vegetables are tender but not mushy.
Let the soup cool for at least ½ an hour; then place into the blender and puree until smooth. (see below about blending hot liquids.)
Wipe out the pot and return the soup to the pot. Heat until hot; add the creamo or milk; season with salt and pepper. If the soup is a bit on the sweet side add a couple of tablespoons of wine or lemon juice or more to taste. When the soup is hot, place into serving bowls and garnish with a bit of the whipped cream (if using) and top with the fresh basil shreds.
Helpful link to blending hot liquids Good things to Know. And to How to Make Stock.
