Zucchini Soup

By Yankee Magazine

Jul 15 2013


Rich and colorful — this zucchini soup is a fine start for a sophisticated meal. The saltiness of the chicken stock will determine how much additional salt is needed, so taste before adding. –Weekapaug Inn, Weekapaug, Rhode Island


Serves 4-6


1/2 cup butter
1 medium onion, quartered
1-1/2 to 2 pounds zucchini, washed and trimmed
2-1/2 cups chicken stock
1 teaspoon basil
1 teaspoon salt, or to taste
1/2 teaspoon nutmeg
Freshly ground black pepper
1 cup heavy cream


In a large pan melt butter, add onion, and cook until limp. Cut zucchini in small pieces and put into blender. Add chicken stock and puree. Combine with onions and simmer for 15 minutes. Then add basil, salt, nutmeg, black pepper to taste, and heavy cream. Mix well. Simmer for 30 minutes.