I am still working through all of the zucchini in my garden. They ripen before I turn around and there are still so many it’s overwhelming. But fun and challenging. Today zucchini soup. Tomorrow zucchini double-chocolate brownies. I think.
I needed the zucchini soup to be something out of the ordinary. So, as usual, I read and combined recipes and ingredients. We liked how this soup tasted. Hope you do too.
1 ½ pounds of zucchini roughly chopped
1 large onion – chopped
1 small potato (optional) chopped
5 cups vegetable stock or chicken stock – must be home made – makes a big difference. I used vegetable of course.
½ cup chopped basil
½ cup chopped parsley leaves
1 Lemon for 1Tbsp lemon zest and the juice
1 ½ Tbsp butter – softened
1 ½ Tbsp almond meal
salt and pepper
(If you’re going to eat it cold then add ½ cup plain yogurt)
Heat the oil in a large pot and add in the chopped onion, zucchini, lemon zest, and potato and sauté until the onion is translucent and the zucchini is barely tender.
Add the stock – broth – and bring to a boil.
Reduce the heat and cook partially covered for about 20 minutes.
Add the chopped basil and parsley in at the end (maybe the last 5 minutes).
While the soup is cooking, mix the softened butter and almond meal together into a paste. Pull out a cup of the soup stock and mix it with the butter/almond meal paste until smooth. Add it back into the soup pot and stir. The soup should thicken up a bit. The potato will also make it thicker.
Remove the soup from the stove and let cool for a few minutes. Put the soup in into a blender in batches and blend until smooth. Do this for all of the soup.
Return the soup to the pot. Season with salt and pepper. Squeeze in the lemon. You can use more lemon if it’s not lemony enough.
Ladle into bowls and on the top of each bowl put a little mound of chopped toasted almonds, a little mound of parmesan cheese, a couple torn basil leaves, and a swirl of good olive oil. Serve.