Zuke Soup Recipes

ZUKE SOUP

Steps:

• Sauté the onion and zucchini in the margarine for approx 5 minutes.
• Add broth and simmer for 15 minutes. Remove from heat and cool slightly; process until very smooth.
• Pour back into a saucepan. Season with salt and pepper. Add the dill, nutmeg and milk. Heat and serve.

SIMPLE CUCUMBER SOUP

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

ZUCCHINI-BASIL SOUP

Steps:

• Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
• Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
• Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
• Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

CREAMY ZUKE SOUP RECIPE

Steps:

• Heat the oil in a soup pot over medium-low heat, then sauté the onion with 1/2 teaspoon salt until it's translucent but not browning, around 5 minutes. Add the zucchini, garlic, and potatoes, and sauté for another couple of minutes, until the garlic is fragrant and the vegetables are looking a bit less raw. Stir in the broth and raise the heat to bring the soup to a simmer, then turn the heat back down and simmer gently, stirring occasionally, for 20-25 minutes, until the potatoes are very tender. Turn off the heat and whir the soup with a stick blender to puree it (or else cool it and puree it very carefully in the blender), then add the buttermilk, milk, or cream, the other teaspoon of salt, and a few squeezes of lemon juice, and blend a bit more. Taste and re-season as needed, then serve, garnished with herb sprigs or croutons if you like.