Zucchini Soup
If you garden, chances are you’ll have a glut of zucchini at some point. Here’s a good way to use some of that surplus.
Equipment
- soup pot
Ingredients
- 1 T. butter
- 2 cups zucchini thinly sliced
- ½ cup onion
- 1 tsp. lemon juice
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- salt and pepper to taste
Instructions
- In a soup pot, melt butter and then add the zucchini and onion and cook until the vegetables are tender, stirring gently but regularly.
- Add the lemon juice and chicken broth and bring to a simmer; cook, covered, for about 15 minutes.
- Reduce heat slightly and add the cream; heat until thoroughly hot.
- Add salt and pepper to taste, and serve.
Notes & Wine Advice
You can enhance the flavor of this soup by adding a bit of garlic, dill weed, rosemary, or basil. We like a bit of garlic and dill weed.