Best Cream Of Zucchini And Anise Soup Recipes

CREAM OF ZUCCHINI SOUP

Steps:

• Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
• Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
• Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.

NICOLE'S CREAMY ZUCCHINI SOUP

Steps:

• Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
• Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

CREAM OF ZUCCHINI SOUP

Steps:

• In a small skillet, saute onion in butter.
• In a large saucepan, combine boiling water with bouillon cubes.
• Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender.
• Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!).
• Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.).
• Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.

CREAM OF ZUCCHINI AND ANISE SOUP

Steps:

• Heat 2 tablespoons olive oil in large saucepan over medium heat. Add chopped zucchini and chopped onion and saut until onion is translucent, about 15 minutes. Add 2 cups water, chopped garlic, 1 1/2 tablespoons fennel seeds and thyme sprig. Stir in 2 tablespoons crème fraîche and 2 tablespoons Pernod. Simmer soup uncovered 20 minutes. Remove thyme sprig from soup.
• Working in batches, purée soup in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Return to saucepan and rewarm over medium heat. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with olive oil and serve.