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Cream Of Zucchini Soup
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- #94087
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Vegetables
3 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh tarragon, chopped
1/2 teaspoon fresh thyme, chopped
salt and pepper
2 medium zucchinis, chopped
Soup
4 tablespoons butter
4 tablespoons flour
4 cups milk, more as needed
directions
For Vegetables: In a large saucepan, melt butter. Add onion and garlic and cook until lightly browned. Add herbs, pepper, and salt and cook, stirring, for 2 to 3 minutes.
Add zucchini and cook until tender. Add a little water if necessary.
For Soup: In a small saucepan, melt butter. Whisk in the flour, 1 tablespoon at a time. Cook, stirring, for about 1 minute. Slowly add about half of the milk, stirring constantly.
Bring mixture to a boil and then simmer to thicken (about 5 minutes). Stir frequently.
Pour thickened milk over vegetable mixture. Slowly add remaining milk until the desired consistency is reached. Simmer for about 5 minutes.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 24, 2011
This soup is delicious! The spices accent the zucchini taste nicely. I made it with 1/2 the milk because I like thick soup. And I used a stick blender to puree it on the stove as the last step. I also roasted the zucchini for a heartier flavor. This is a a good fall or winter soup. I plan to serve this to my guests at a dinner party with the good china. Modification details: 1) Made it vegan by substituting butter and milk with veg-alternative products. (Silk milk and Earth Balance butter.) 2) Roasted the zucchini on the grill. Cut the zucchini into 3/4 inch disks; sprinkled with oil and cooked them like patties till black grill lines were prominent on each side. Then I chopped them and added to the onion base. This gives the soup a deeper heartier flavor. 3) Used 1/2 the milk to make the soup thicker. I may add more milk before eating the soup in the fridge. 4) Pureed the milk / zucchini chunks after they cooker a few minutes together using a submersion stick blender. This made the soup more homogeneous.