Simple Zucchini Soup
For a light, healthy lunch or dinner, it’s hard to beat this simple soup, which takes advantage of the zucchini that seems to overflow everyone’s garden in the summer. Take the time tosalt and drain the shredded zucchini to remove any slight edge of bitterness. Don’t worry about the soup being too salty; most of the saltis removed during the squeezing and rinsing.
Ingredients:
- 1 1/2 to 2 lb. (750 g to 1 kg) small zucchini, shredded
- Salt and freshly ground pepper
- 2 Tbs. unsalted butter
- 2 yellow onions, chopped
- 2 cups (16 fl. oz./500 ml) chicken broth
- A pinch of grated nutmeg
- 2 tsp. finely chopped fresh mint
- 3 cups (24 fl. oz./750 ml) milk
- 1/2 tsp. fresh lemon juice
- 4 thin lemon slices
Directions:
Layer half of the zucchini in a colander set over a bowl. Sprinkle with salt, then top with the remaining zucchini and sprinkle with salt again. Let drain for 25 to 30 minutes. Pick up the drained zucchini by small handfuls and squeeze out the released juice. Return the zucchini to the colander and rinse quickly under cold running water to remove the salt. Again squeeze out the moisture, then set aside.
In a large, heavy pot over medium-low heat, melt the butter. Add the onions and sauté until translucent, 3 to 4 minutes. Add the broth, cover and simmer until the onions are tender, 15 to 20 minutes. Remove from the heat and let cool slightly.
Working in batches, carefully puree the mixture in a blender. Return to the pot. Add the zucchini, nutmeg and 1 tsp. of the mint. Bring to a simmer, cover and cook for 7 minutes. Add the milk and lemon juice, and season with salt and pepper. Heat until the soup is very hot, but do not let it come to a boil. Sprinkle with the remaining 1 tsp. mint, garnish with the lemon slices and serve hot. Serves 4.
Adapted from Williams Sonoma Soup of the Day, by Kate McMillan (Weldon Owen 2016)
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