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Silky Zucchini Soup

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream
at all. (A favorite of Julia's!)
Course: Soup
Cuisine: American
Keyword: Vegan, vegetarian

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.