Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jan 18, 2018
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Zucchini
 
CHICKEN
 
Pumpkin
 
Macaroni And Cheese
 
DANGO
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Zucchini Soup
Serves 4 to 6
Rate It:
You must login to rate
Photo by Jonathan Gayman
July 2012

Zucchini Soup
Read the article: Gorging on Gourds

INGREDIENTS

1 1/2 cups potatoes
Olive oil
1 medium white onion, chopped
1 jalapeno, diced
3 garlic cloves, minced
6 medium zucchini, chopped
Kosher salt to taste
4 cups vegetable broth
1/2 cup freshly chopped basil
Juice of half a lemon
Salt and freshly ground black pepper
1/4 cup heavy cream
1/4 cup feta cheese, plus additional to garnish

PREPARATION

• Peel, chop and boil the potatoes until they are fork-tender. Drain and set aside.
• Coat a Dutch oven with olive oil.
• Add the onion and jalapeno and sauté until the onion becomes translucent.
• Add the garlic and zucchini. Sprinkle with kosher salt and saute for 10 minutes.
• Add the boiled potatoes and vegetable broth and bring to a boil. Reduce the heat and let simmer for 30 minutes.
• Remove from heat. Stir in the basil and purée.
• Return the soup to the pot and add the lemon juice and season with salt and pepper.
• Whisk in the heavy cream and 1/4 cup of feta cheese.
• Ladle into soup bowls and garnish with black pepper and more feta.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004