What a perfect way to use up some of that zucchini in your garden! Choose the narrow ones which are more flavorful and not waterlogged. Adding a potato to the soup turns it into a zucchini flavored vichyssoise- albeit it without the cream. Preparing the soup without the potato gives you more of a zucchini broth. Both are delicious, and can be eaten hot or cold. Garnish with homemade croutons, fried zucchini, shredded raw zucchini or thinly sliced scallions.
Note: – If you do make this recipe with zucchini that resemble baseball bats, you may want to increase the salt, pepper, and dill, and add an extra potato. Keep tasting until you’re satisfied with the flavor.
Prep time: 15 minutes
By August 11, 2014Published:
- 9 cups
- 2 tablespoons vegetable oil
- 1 large onion peeled,cored and chopped
- 1 1/2 pounds zucchini (about 3 medium) trimmed, peeled, diced
- 1 small lemon zested
- 1 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 large Russet Potato (optional) peeled and diced
- 6 cups water
- 2 tablespoons fresh dill rinsed and finely chopped
- 6 quart soup pot
- wooden spoon
- electric food processor steel knife inserted
- Heat oil in pot over medium flame. Add onion. Sprinkle with sea salt; and sauté until onion is translucent.
- Add zucchini, lemon zest, pepper and optional potato. Stir until zucchini begins to wilt. Add water. Bring to a boil and then reduce to a simmer. Simmer mixture, uncovered, until potatoes can be mashed against the back of a wooden spoon- about 15 minutes. Remove from heat and cool.
- Purée soup two cups at a time in the processor. Pour back into the soup pot and stir in dill. Taste. Adjust seasoning if necessary. Serve hot or chill several hours or overnight and serve cold.