Zucchini Soup

Ingredients:

1 medium onion
1 tablespoon oil
1/2 teaspoon salt (plus more to taste)
4 medium zucchini
3 to 4 cups chicken broth
Dash black pepper (freshly ground)

Directions:

  1. Peel, and chop the onion. Since the soup gets pureed, there’s no need to be too precise about the chopping.
  2. Heat a medium pot over medium-high heat and add the oil. When the fat is hot, add the chopped onion and the salt.
  3. Cook, stirring occasionally, until the onion is translucent and tender – about 5 minutes.
  4. Meanwhile, trim and chop the zucchini. Add the zucchini and broth to the onion.
  5. Raise the heat to bring everything to a boil, and then reduce the heat to maintain a steady simmer and cook, stirring occasionally to keep things from settling too much, until the zucchini is very tender, about 15 minutes.
  6. Using a hand-held immersion blender, blend the soup until it’s smooth to your liking.
  7. Add salt and pepper to taste.
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