Silky Zucchini Soup
Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream
at all. (A favorite of Julia's!)
at all. (A favorite of Julia's!)
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small onion finely chopped
- 1 garlic clove thinly sliced
- Kosher salt
- Freshly ground pepper
- 1 1/2 pounds zucchini halved lengthwise and sliced 1/4 inch thick
- 2/3 cup vegetable stock or low- sodium broth
- Julienned raw zucchini for garnish
Instructions
- In a large saucepan, melt the butter in the olive oil.
- Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
- Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
- Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Working in 2 batches, puree the soup in a blender (or in the pot with a stick blender) until it’s silky-smooth.
- Return the soup to the saucepan and season with salt and pepper.
- Serve it either hot or chilled, garnished with julienned zucchini.