Zucchini Soup

Betsy's Herbed Zucchini Soup

The Soup Ingredients: 1 to 2 medium onions, chopped 2 garlic cloves, minced 1/4 cup olive oil 2 pounds zucchini, with stems removed, coarsely chopped 1 teaspoon salt 4 cups water or stock (chicken or vegetable, depending on your taste) 1 handful basil leaves, tightly packed—or dill or parsley; your herb of choice salt and pepper to taste a little half and half, sour cream, or yogurt (optional) Instructions: In a 4-quart Dutch oven cook the onion and garlic in the oil over medium-low heat, stirring occasionally, until they soften, about 5 minutes. Add the chopped zucchini and the teaspoon of salt. Cook, stirring occasionally, for 5 more minutes. Add the water or broth plus the herbs. Simmer the soup, partially covered, until it is tender, about 15 minutes. Purée the soup in a blender or food processor. Remember to use caution with the hot soup; you will want to process it in batches to avoid eruptions. Add salt and pepper to taste. Adding a little half and half to the soup or serving it with a dollop of sour cream or yogurt can give it a bit more depth. Or you may prefer leaving it as is to let the zucchini and herbs shine. Serves 4 to 6. Click here to view the embedded video.

In Our Grandmothers' Kitchens