Sunday, August 15, 2010

Cream of Zucchini Soup

This is surprisingly delicious!  It's always a hit, and catches people off guard.  Often, when I serve it for company, I don't reveal what it is until after they taste it.  I served it a few years ago for Christmas dinner when my nephew was just a little guy, and he asked for seconds.  :)  What I really like about this recipe is that it makes use of the summer's abundance of zucchini in a way that is truly helpful for winter dining.  You simply puree the sauted zucchini mixture and stick it in the freezer.  Then, when ready to serve, thaw and add the cream base.  Yellow squash is just as tasty; my zucchini plants kicked the bucket, so I used yellow squash this evening to make a batch.  Yum!!  (Healthier verison is noted in green.)

Source:  Melanie D.

3 c. peeled, diced zucchini (no need to peel)*
3 chicken bouillon cubes (omit)
1/2 c. water (chicken stock)
1 t. minced onion (1 tiny minced onion)
1 t. seasoned salt (1-1/2 t. sea salt)

Boil above ingredients until zucchini is soft.  Puree in blender; freeze if desired.

When ready to serve, remove zucchini puree from freezer and thaw (if frozen).

2 T. butter
2 T. flour
1/8 t. pepper
1/4 t. celery seed
2 c. milk, half & half or cream (raw milk cream)

In saucepan, melt butter.  Stir in flour and seasonings; cook until bubbly.  Slowly add milk or cream; stir until thickened.  Add zucchini mixture.  Heat thoroughly.

Update, 11/3/2011

I've been wanting to tweak this recipe to make it a bit healthier, and think I've succeeded.  The healthier version is noted in green font.

* Note: not peeling the zucchini gives it a stronger zucchini flavor and changes the color from a creamy shade with a tint of green to a much more dominant green shade, but I'm happy to endure that for the sake of the nutrients!

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