Zucchini Soup

Zucchini Soup
Zucchini Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    clove garlic, peeled and smashed

  • 1

    onion, peeled and chopped

  • 1/2

    teaspoon dried whole chipoltle chile (these are about 1" long, and vary in spice. I leave mine in until the soup is as spicy as I like, then I remove it.)

  • 2

    tablespoons olive oil

  • 4

    zucchini in 1/2 inch slices

  • 4

    cups hot chicken broth

  • 1

    cup of white wine

  • 1

    cup frozen peas

  • 6-8

    ounces trimmed watercress, or arrugula, or spinach

  • Salt

  • Juice of 1/2 lemon, or to taste

  • 10

    basil leaves, torn into small pieces

  • Salt and pepper

  • Basil oil for garnish (optional)

Directions

1. In a large pan, combine garlic, onion, chile, and 2 tablespoons olive oil. Place over medium heat, and sauté until onion is soft on edges, about 5 minutes. Add zucchini, broth, and wine. Bring to a simmer, and cook until zucchini is almost soft. Add peas, simmer for 1 minute, add watercress and remove from heat. Season with salt to taste. 2. Allow soup to cool slightly. Working in several batches, transfer soup to a blender (do not fill container more than halfway), and holding onto lid tightly with a dishtowel puree until very smooth; begin at a low speed and gradually increase to high. 3. Season soup with lemon juice, and adjust salt to taste. If soup is too thick, ad a small amount of hot water. Stir in basil, and ladle into soup bowls. Garnish with a few drops of basil oil.

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