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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A good simple zucchini soup to use up all of those extra guys from the garden. Tasty served hot or cold. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 sweet onion, chopped fine |
1 3/4 lbs sliced zucchini |
3 1/2 cups chicken stock |
2 tablespoons fresh oregano, chopped fine |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup plain yogurt, for cold soup or 1/2 cup whipping cream, for hot soup |
1 tablespoon finely chopped fresh oregano (optional) |
Directions:
1. Heat butter and oil in a 3 quart saucepan.
2. add onion and saute on low until translucent.
3. Add zucchini and saute another 2 minutes.
4. Add the stock and 2 tablespoons oregano, bring to a simmer.
5. Cover and simmer 30 minutes until tender.
6. Pour into a blender and puree.
7. Return to the pan and add salt and pepper.
8. Add cream if serving it hot.
9. If serving it cold, cool soup to room temperature and whisk in the yogurt.
10. Garnish with remaining oregano.
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