Zucchini Soup With Farina Food

ZUCCHINI SOUP WITH FARINA

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
• Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

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 WITH FARINA

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
• Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

ITALIAN ZUCCHINI SOUP

Steps:

• In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

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.

AWARD WINNING ZUCCHINI SOUP

Steps:

• Fry sausage in a soup pan, drain
• Add all other ingerdients except water.
• Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
• Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
• Serve with a yummy crusty Italian bread, or garlic bread!

ZUCCHINI SOUP

Steps:

• In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
• Add cream cheese a little at a time and continue blending until cream cheese is melted.
• Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.

THICK AND EASY ZUCCHINI SOUP

Steps:

• Lightly saute zucchini, onions and garlic in a pan over medium heat.
• When half way done, add all spices and 1 can of broth and finish cooking until tender, but firm.
• Blend in blender, adding additional stock as needed, stopping when you have a thick, split pea consistency.
• Enjoy!

CHICKEN AND ZUCCHINI SOUP

Steps:

• Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes.
• While that is cooking, start on the prep of the veg.
• Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.
• Cut the celery into strips lengthways and then chop into small cubes. Add to the onion.
• Peel and cube the carrot to about the same size as the celery. Add to the pot.
• Add crushed garlic.
• By this time the stock should be finished - unless you are particularly fast at veg prep!
• Strain the stock over the vegetables.
• Add the pasta shells or whatever pasta you happen to have.
• Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.
• Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells.
• Season to taste with salt and pepper.
• Add more water if necessary. I needed to add a little more water after about 10 minutes.
• Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
• Enjoy!