Zucchini Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 T butter
4 T onions, finely diced
2 cloves garlic, minced
4 T flour
4 c. zucchini peeled (reserve peels), then diced
3 to 4 c. cold water
sea salt, to taste
3 to 4 oz. whipping cream (optional)
Garnishes: toasted sliced almonds, extra-virgin olive oil, chopped cilantro
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Directions: |
Directions:DIRECTIONS
Sweat onion & garlic in butter. Add & sweat diced zucchini. Stir in flour to coat the vegetables. Add cold water & salt. Bring to a simmer - do not boil. Skim the foam from the top of the soup & simmer uncovered until vegetables are very soft. Add the dark green zucchini peels for the last 3 minutes of cooking. This will produce the rich green colour.
Strain solids from the stock. Puree the solids with enough stock to create a smooth and creamy consistency, adding or reserving stock as necessary. Return to the pot. Adjust consistency and seasoning. Ladle in whipping cream if using. Ladle soup into bowls and garnish.
Credits to the Northwest Culinary Academy |
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Number Of
Servings: |
Number Of
Servings:3-4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
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Personal
Notes: It's my pleasure to share this beautiful 'green' recipe on Green Shirt Day. I do so, in honour of the many Canadians who benefit from receiving an organ donation, including several of my own family members. Thanks to all of the donors who improve and even save the lives of others every day.
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