Creamy Zuke Soup

Creamy Zuke Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • tablespoon olive oil

  • 1

    onion, finely chopped

  • 2

    cloves garlic, chopped

  • ½

    teaspoon plus 1 teaspoon kosher salt (or half as much table salt)

  • 2

    pounds of zucchini (around 3 medium), scrubbed, trimmed, quartered lengthwise, and sliced

  • ¾

    pound potatoes (2 fist-sized Yukon Golds), peeled and diced

  • 1

    quart chicken or vegetable broth

  • ¾

    cup buttermilk, whole milk, or half and half

  • freshly squeezed lemon juice, to taste

  • herbs or croutons for garnish

Directions

Heat the oil in a soup pot over medium-low heat, then sauté the onion with 1/2 teaspoon salt until it's translucent but not browning, around 5 minutes. Add the zucchini, garlic, and potatoes, and sauté for another couple of minutes, until the garlic is fragrant and the vegetables are looking a bit less raw. Stir in the broth and raise the heat to bring the soup to a simmer, then turn the heat back down and simmer gently, stirring occasionally, for 20-25 minutes, until the potatoes are very tender. Turn off the heat and whir the soup with a stick blender to puree it (or else cool it and puree it very carefully in the blender), then add the buttermilk, milk, or cream, the other teaspoon of salt, and a few squeezes of lemon juice, and blend a bit more. Taste and re-season as needed, then serve, garnished with herb sprigs or croutons if you like.


Nutrition

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