Great for winter chill! Zucchini soup is very tasty and this vegetable gives the soup an attractive green color
Ingredients
- 2 to 3 zucchini, medium size, quartered
- 1 to 2 tablespoons butter
- 1/4 to 1/3 cup sweet onion, chopped
- 3 to 4 cups chicken or vegetable stock
- 1+ teaspoon salt
- Arugula
- Piment d'espelette
- Harissa oil
Preparation
- 1 In a stock pot, melt the butter then sauté the onions until translucent.
- 2 Season with salt then add zucchini.
- 3 Cook for a few minutes, stirring, and then add the stock.
- 4 Bring to a boil then reduce heat to simmer and cover.
- 5 Simmer until zucchini are tender, about 15 minutes.
- 6 Let cool 15 minutes.
- 7 Transfer to a blender, and blend until smooth and ultra-creamy.
- 8 You may need to purée in two batches.
- 9 Taste and adjust seasoning.
- 10 Garnish with a mound of arugula, piment d'espelette, and harissa oil
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