Zuchinni Soup

Name: Zuchinni Soup
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 garlic clove, thinly sliced; Kosher salt; Freshly ground pepper; 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick; 2/3 cup vegetable stock or low-sodium broth; Julienned raw zucchini, for garnish

9 ingredients

2 steps

Ingredients

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
Kosher salt
Freshly ground pepper
1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
2/3 cup vegetable stock or low-sodium broth
Julienned raw zucchini, for garnish

Directions

1

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
2

Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.