Friday, March 25, 2016

Zucchini Soup

We had a delicious Zucchini Soup at our friends house in Provence.  It's simple and it's not made with cream as most Zucchini Soups are. It's very Provencal!

2 TBS Olive Oil
1 1/2 C Diced Onion
3 Garlic Cloves, minced
2 1/2 - 3 pounds of Zucchini, skin on and sliced 1".
5 C Vegetable Broth (I use a Vegetarian Chicken Broth)
1/2 tsp Pepper

In a large Soup Pot or Dutch Oven:
Olive Oil, heat it before adding:
Sauté 5 minutes

Bring to a boil.
Reduce to a simmer and cook for 25 minutes.
Remove from heat and set aside for 5 minutes.
Use an Immersion Blender and Purée the soup.

Serve with toasted slices of a good crusty baguette.

Peace in the Kitchen!

No comments:

Post a Comment