I like this soup year-round. It can be served cold or hot, with cream or without. So when there is a lot of zucchini, you can make a big batch and freeze some, but freeze in containers before adding any cream.

Zucchini Soup

Category

Category name

Serves

8

Ingredients

  • 2 pounds of zucchini, trimmed and coarsely chopped
  • 4 ½ cups water or chicken stock
  • 2 teaspoons fine sea salt
  • 4 to 5 sage leaves, coarsely chopped
  • 2 cloves garlic
  • 1 onion (about 8 ounces) coarsely chopped
  • 3 medium Russet potatoes, peeled and coarsely chopped
  • ¾ cup heavy cream, optional
  • 1 tablespoon chopped chives
  • Extra virgin olive oil

Method

  1. Combine the zucchini, water, salt, sage, garlic, onion and potatoes, in a stockpot. Bring to a boil, cover and cook for 30 minutes. Using an immersion blender, or transferring in batches to a blender, blend until smooth. If the texture is thick, loosen with the cream or a little water. Ladle into bowls, sprinkle with chives, drizzle with olive oil and serve.