Creamy Zuke Soup Food

CREAMY ZUCCHINI SOUP

Steps:

• Heat a large pot over medium high heat. Add the olive oil.
• Add the onions and celery and saute until the onions are soft.
• Add the zucchini, thyme, dill, salt and pepper and stir well.
• Add the vegetable stock and cover the pot, letting the soup come to a boil.
• Once it comes to a boil, reduce the heat to medium low and let simmer for about 20 minutes.
• After 20 minutes, remove the pot from the heat and add the cream.
• Puree with an immersion blender (or in a standard blender in batches).
• Serve in bowls with some fresh dill (if desired).

ZUCCHINI-BASIL SOUP

Steps:

• Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
• Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
• Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
• Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

SIMPLE CUCUMBER SOUP

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

CREAMY ZUCCHINI SOUP

Steps:

• Heat olive oil in a large soup pot.
• Sauté sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes.
• Add water, bouillon cubes, salt and pepper.
• Bring to a boil, cover and reduce heat to med-low.
• Simmer for about 20-30 minutes until veggies are very tender.
• Remove from heat, add evaporated milk.
• Using a hand blender, puree soup until smooth.
• Adjust salt and pepper.
• Serve with grated cheese and croutons.
• Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.
• For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.
• Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).
• Reserve 1/4 lb of shrimp for garnish.