Zucchini Soup
By Yankee Magazine|Sep 06 2002|
When you’ve run out of neighbors on whom to foist your summer squash, think soup. Serve it chilled now or, better yet, freeze and serve piping hot for a welcome dose of green come winter.
Yield
about 6 cups
Ingredients
2 tablespoons butter or oil
2 to 4 cloves chopped garlic
1/4 teaspoon ground pepper
2 pounds green summer squash (3 medium zucchini), chopped
2 cups chicken broth
2 tablespoons minced fresh dill (dry works in a pinch)
few sprigs fresh parsley
Garnish: Parmesan cheese
Instructions
In large pan, sauté garlic in butter until tender. Stir in pepper and cook a few minutes longer. Add squash and broth, cover, and simmer until squash is tender. Pour into blender (no more than two-thirds full), add dill and parsley, and puree the mixture in batches. Pour into freezer-safe containers and let cool slightly. Cover containers, label, and freeze.
To serve: Reheat gently, thinning with a little cream or milk if necessary. Season with salt and pepper; garnish with grated Parmesan cheese.
Excellent base soup — served cold or hot — top with sour cream, add lump crab, asparagus, chicken, or almost anything.