CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT
This refreshing summer soup is unbelievably easy. You can chill it down quickly in an ice bath (place the bowl with the soup in it into a larger bowl and fill the larger bowl with ice and water). Make sure to strain it for the best texture.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
- Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
- Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
- Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 782 milligrams, Sugar 13 grams
ZUCCHINI SOUP II
A creamy vegetable soup with a wonderful flavor. For variety you may add shrimp or chopped imitation crab. As an added note, this recipe is how I met my husband online a year ago.
Provided by Karen Harris
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
- In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
- Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
- Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 15.7 g, Cholesterol 14.3 mg, Fat 23.7 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 6.8 g, Sodium 958 mg, Sugar 7.5 g
ZUCCHINI AND YELLOW SQUASH SOUP
This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!
Provided by Leslie in Texas
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large saucepan over medium-low heat.
- Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
- Add flour and stir 3 minutes.
- Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
- Stir in stock,heavy cream, basil and oregano.
- Reduce heat and simmer 20 minutes.
- Season with salt and pepper to taste and serve immediately.
- Soup may be pureeed if a creamier texture is desired.
Nutrition Facts : Calories 582.1, Fat 55, SaturatedFat 29.2, Cholesterol 163, Sodium 959.7, Carbohydrate 13.8, Fiber 1.4, Sugar 3.5, Protein 10.2
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
YELLOW SQUASH SOUP
Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ZUCCHINI & YELLOW SQUASH VEGETABLE PESTO SOUP
I got this recipe from Emeril Lagasse but revamped it to fit my families taste. "Don't be afraid to make this straightforward, veggie-packed soup your own by using the vegetables you especially like or you have on hand. For instance, replace the zucchini and yellow squash with frozen green peas and frozen corn. If you're a tomato lover, two cups of chopped canned tomatoes can be substituted for two cups of the roth. Also, you could gild the lily by adding three cups of cooked macaroni or other small pasta, or a bit of cooked rice, right before serving. The sky's the limit here."--Emeril Lagasse
Provided by taz4477
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
- Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
- Add the garlic and mushrooms, and cook for 3 minutes.
- Add the broth, salt, and pepper.
- Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
- Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
Nutrition Facts : Calories 155.6, Fat 6.5, SaturatedFat 1.5, Sodium 3023.8, Carbohydrate 15.1, Fiber 3.9, Sugar 7.7, Protein 10.9
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