We’ve has a stressful zucchini situation at the house lately with last week's crop of squash, so turned a few of them into a light summer soup. Without adding any cream, the soup has a silky texture. An easy way to get rid of all of those fennel fronds too or whatever herbs you have in the fridge. It would be delicious with some nice crusty bread, or we garnished with a drizzle of heavy cream and black sesame seeds for crunch.
INGREDIENTS
1 onion
6 cloves garlic
2 lbs zucchini, skin on cut in large chunks (or about 2 large zucchini)
32 oz broth- chicken or vegetable
Any herbs - I used a large handful of each: parsley, garlic scapes, and fennel fronds
salt and black pepper to taste
INSTRUCTIONS
1. Sautee garlic and onion until translucent in oil of choice. Add chicken broth and zucchini in a large pot over medium heat and bring to a boil.
2. Lower heat, cover, and simmer until tender, about 20 minutes.
3. Add herbs and wait till soup cools enough to transfer to a blender or purée with an immersion blender
4. Serve warm or chilled
Love it! We've been making zucchini noodles with a cheap dollar store hand twist noodle maker. It's been a great way to get through giant zucchini and give us a reason to experiment with garlic scape pesto! BTW- if you use the NYT recipe for scape pesto, I would cut the garlic scape amount in half from 10-12 to 5-6. Zaid is bringing some potent garlic scapes!!!
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