Recipes
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Farmer’s Market Zucchini Soup
Serves 6 to 8
This is a simple soup to take advantage of the bounty of vegetables in the summer. Zucchini is always a “problem” vegetable, when faced with too much of it. This soup is just the answer when you have a bumper crop. It freezes well and can be served cold on a blistering hot day, or it can be served hot.
2 tbsp. unsalted butter
2 medium carrots, diced
3 celery stalks, diced
1 small onion, diced
2 tsp. fresh thyme leaves, chopped
5 medium zucchini, trimmed, cut in half and sliced into 1/2-in.
moons (about 7.5 c.)
6 c. chicken broth
1 tsp. sea salt or to taste
1. In a large soup pot, melt the butter over medium heat. Add the carrots, celery and onion and saute for 10 minutes, stirring occasionally.
2. Add the thyme, zucchini and broth. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 10 minutes or until the zucchini are tender. Stir in the salt.
3. Using an immersion blender, puree the soup until smooth. Adjust seasoning with salt and freshly cracked pepper.
4. Serve chilled or warm.