Wednesday, July 28, 2010

Pureed Zucchini and Potato Soup with Herbs

Yep, this uses a whole three pounds of zucchini in one go! Tasty, too. Serve with salad and some good local bread.

Olive oil
5-6 cloves garlic, minced
1 large onion, chopped
3 lbs zucchini, cubed
1 1/2 lbs potatoes, cubed (peel if you like)
4 cups vegetable or chicken stock
Salt and pepper to taste
1/2 cup chopped fresh parsley
1 cup chopped fresh basil
1 cup milk (optional)

Heat the olive oil in a soup pot, then add the garlic and onion and saute for 2-3 minutes. Add the zucchini, potatoes, and stock, then add enough additional water to just cover the vegetables. Cover the pot, bring to a boil, then cook over medium heat for about 15 minutes or until the vegetables are nice and tender.

Once the vegetables are tender, use an immersion blender (or do batches in a food processor) to puree the soup. Add salt and pepper, parsley, and basil. Stir in the milk if using. Taste and adjust seasonings as needed.

Serve hot.

Serves about 6.

Variations: Try other herbs such as sage, thyme, oregano, or cilantro. And of course you can always add bacon!

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