 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
If you are using very mature zucchini, its peel may give this a slightly bitter aftertaste, which we enjoy, but others may not. Peel the zucchini for a sweeter (and paler) soup. Ingredients:
4 tablespoons olive oil |
1 white onion, sliced |
9 cloves garlic |
4 medium zucchini |
4 cups vegetable broth |
1/2 teaspoon powdered ginger |
Directions:
1. Melt the oil in a heavy 4-quart pot over medium heat.
2. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.
3. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
4. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
5. Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
|
|