Creamy Zuke Soup
By á-1375
Ingredients
- tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1/2 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
- 3/4 pound potatoes (2 fist-sized Yukon Golds), peeled and diced
- 1 quart chicken or vegetable broth
- 3/4 cup buttermilk, whole milk, or half and half
- freshly squeezed lemon juice, to taste
- herbs or croutons for garnish
Details
Servings 4
Preparation
Step 1
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.
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