July 13, 2009 | Soup, Vegetables
This picture of the first zucchini from my summer garden doesn’t really tell the story. I checked the garden on Monday and this was about a small pickle size. Busy with events of the week, I didn’t get around to looking again until Saturday, when I discovered that it was as long as my arm and about 5 inches in diameter. Gotta love zucchini, eager little beavers that they are!
With that much zucchini on hand, I decided to work on several zucchini recipes and I’ll post them over the next week or so (including the delicious zucchini chips I made with my school gardeners this morning). The first was a quick zucchini soup which freezes really well. I made up a big pot of it and put three large containers in the freezer for later.
Quick Zucchini Soup
1 tablespoon extra virgin olive oil
1 large onion, diced
3 cloves garlic, chopped
8 cups zucchini, roughly chopped
6 cups stock, chicken or vegetable
1 tablespoon fresh thyme, minced
1 cup half and half, optional
salt and pepper, to taste
Heat olive oil in a large stock pot over medium high heat, then add onion and cook until slightly softened, about 3 minutes. Add garlic and zucchini and cook for an additional 5 minutes, stirring occasionally. Add stock and thyme, cover, and bring to a boil. Reduce to simmer and cook until vegetables are all softened, about 20 minutes. Remove from heat and puree using a stick blender or in batches in a traditional blender. Add half and half, if using, then salt and pepper to taste. Notes: For an alternative, grate zucchini and onion on a box grater before cooking and do not puree at the end. Can be served with garlic croutons on top or sprinkled with Parmigiano Reggiano cheese.