Zucchini Soup!

We're deep into fall over here in Milford and that means two things: 1. Gilmore Girls streaming on @netflix and 2. time to put Zucchini Soup back into heavy rotation. 

If you haven't made this soup yet, do yourself a favor and plan on making it this week. It really doesn't take much time to make, and it takes even less effort - in fact, I was able to get some work* done while the veggies were boiling in my Le Creuset dutch oven from Acorn Farm today.

 

INGREDIENTS

Olive oil
6 zucchinis, chopped
2 russet potatoes, peeled and chopped
1 white onion, peeled and chopped
2 serrano peppers, de-seeded and chopped
4 cups vegetable broth
½ cup fresh basil, chopped (must be fresh)
3 tsp salt
1 Tbsp fresh thyme
1 tsp white pepper
½ tsp oregano
¾ cup Chardonnay wine
¾ cup heavy whipping cream
¾ cup grated parmesan
2 tsp minced parsley

 

DIRECTIONS

  • Heat olive oil on medium-high in a dutch oven and add zucchini, potatoes, onion and Serrano peppers. Sire the vegetables every minute or so so they cook evenly on both sides, about 10 minutes.

  • Add vegetable broth, basil, thyme, salt, white pepper, and oregano. Stir together and bring to a boil. Cook for 15-20 minutes, until all vegetables are soft.

  • Working in batches, ladle the soup into a blender and blend until smooth, then pour in a large bowl. Once each batch is blended, pour all back into your dutch oven and turn on medium.

  • Pour in Chardonnay, heavy whipping cream, and parmesan cheese. Stir until it’s all smooth.

  • Simmer for 15 minutes.

  • You can garnish with fresh parsley, parmesan, or a little heavy whipping cream.

Appetizers, SoupMarie KellyZucchini, Soup, HealthyComment