Gerrys Zucchni Soup Food

ZUCCHINI SOUP

Steps:

• Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
• Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
• Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
• Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
• Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
• Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
• Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
• Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

ZUCCHINI AND BASIL SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
• Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

ZUCCHINI SOUP

Steps:

• Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
• Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
• Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
• Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.

CREAM OF ZUCCHINI SOUP

Steps:

• Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
• Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
• Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.

CURRIED ZUCCHINI SOUP

Steps:

• In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
• Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
• Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
• To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.

GRANDMA GLADYS'S ZUCCHINI SOUP

Steps:

• Cook and stir ground turkey, sausage, bell pepper, onion, and celery in a large pot over medium-high heat until meat is no longer pink and vegetables are tender, 10 to 12 minutes.
• Stir tomatoes, zucchini, chicken broth, Italian seasoning, sea salt, tarragon, garlic powder, and black pepper into turkey mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, about 1 hour. Ladle soup into bowls and garnish with Parmesan cheese.

ZUCCHINI CHEESE SOUP (A.K.A. VACHE QUI RIT SOUP)

Steps:

• Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
• Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
• Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
• Gently reheat to serve.
• NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!