Zucchini Soup
Miami’s weather is not kind to soup lovers. I decided a long time ago that my kitchen has its own echo system and weather patterns; I answer my soup cravings as part of an orchestrated denial of my surroundings!
This Zucchini soup is fabulous! It is easy to make, uses one pot and can be prepared in advance. The addition of tarragon gives this dish wonderfully light licorice notes. It is satisfying, and creamy. The soup can be a served as a first course to an elaborated meal or as a main dish with Feta cheese on top and a side of crusty country bread.
I usually make my own chicken stock but when my supplies run out, I use organic low sodium chicken broth. There are some nice brands available. I like to use low sodium stocks so I can manage the salt content of the recipe and season to my taste. If you want a vegetarian version of this soup you can always substitue the chicken stock by a vegetable one.
Bon Appétit!
Zucchini Soup
Recipe credits: Rafaella Sargi
Serves 6
Ingredients
2 Tablespoon Extra Virgin Olive Oil
3 garlic cloves, peeled and chopped
1 big sweet yellow onion, chopped
6 medium size zucchini, chopped
2 Tablespoon fresh tarragon leaves
4 cups chicken stock
Salt
Black pepper
¼ cup heavy cream
¼ cup Feta cheese, crumbled
few fresh tarragon leaves for presentation / service
Directions
Scale and prep all the ingredients.
You will need one big soup pot and an immersion blender (or a blender).
Put the extra virgin olive oil in the soup pot over medium heat. Once the oil is hot enough add the garlic and onions and cook stirring occasionally for a few minutes, until translucent. Add the chopped zucchini, the tarragon leaves, the chicken stock and some salt. Bring to a boiling stage, lower the heat to medium-low, cover and let it simmer for 30 minutes. The zucchini should be super soft.
Remove the pot from the stove. Using an immersion blender, puree the soup until very smooth.
Return the pot to the stove over medium-low heat, season with salt and pepper and let it simmer uncovered for 10 minutes. Add the cream and keep it hot without letting the soup reach a boiling point. Correct the seasoning if needed. Serve hot with crumbled feta cheese and fresh tarragon leaves.
