CREAMY ZUKE SOUP RECIPE

Creamy Zuke Soup Recipe image

Provided by á-1375

Number Of Ingredients 10

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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

Steps:

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.