Recipe: zucchini soup

Looking for a new way to use that ubiquitous summer vegetable? Our zucchini soup is reminiscent of a fresh split pea soup, with a mild but complex flavor that goes well with many things. Plus, it freezes very well, so it can be made in large batches and pulled out all winter long for a quick taste of summer. The photo above shows ingredients for a double batch, but the recipe stated below is for a single batch that will produce several servings and a bit to freeze. We like the double batch because it takes about the same time and produces lots of future “instant” meals. As a final benefit, this recipe works well with the overgrown “baseball bat” zucchini that are so often available and difficult to use for other recipes that require a higher-quality squash.

Ingredients:
-Olive oil
-2 medium onions
-2-3 cloves garlic
-1-2 potatoes
-2-3 cups water or veggie/meat broth*
-2-6 med-large zucchini or other summer squash
-several sprigs parsley
-up to 1/4 cup basil
-Juice of 1 lemon (optional)
-several strips bacon (optional; we used local organic bacon from JJR Family Farm)**
-Hard cheese for grating (real Parmesan works well, as does Goatsbeard Farm’s Walloon)
-2-4 Tbl toasted pine nuts

Directions:
-Heat oil in a large soup pot, and saute chopped onions & garlic
-Add finely chopped potatoes and broth/water; bring to a boil
-Simmer five minutes, then add chopped squash, herbs, and lemon
-Simmer until all vegetables are tender, then puree soup to desired consistency.
-Add salt & pepper to taste. Don’t overdo the salt if planning to top with cheese. Freeze any remnants not served fresh.


Serving:
Serve over quality rice to add more heft, or as straight soup. Top with grated hard cheese and toasted pine nuts.

Notes:
*If using lots of herbs and/or bacon, broth may not be necessary, but it does add more flavor.
** Bacon adds a nice touch of flavor, but this soup is easily made vegetarian by leaving out the meat broth and bacon and using a richly-flavored vegetable broth.

One thought on “Recipe: zucchini soup

  1. Eric, I heartily recommend you give bacon-makin’ a shot. Have the JJR folks get you a pork belly, throw it in a plastic bag with some salt, herbs and garlic and refrigerate it for a week. It’s awesome. This soup sounds awesome too. I’ll give it a shot.