Summertime "Zuke" Soup
Ingredients
- 1 tablespoon extra virgin olive oil ⓘ
- 1 medium-sized white onion, chopped
- 1 1/2 pounds organic zucchini, trimed, thickly sliced and chopped ⓘ
- 1 organic carrot, grated ⓘ
- Kosher salt and ground white pepper
- 3 cups homemade chicken stock ⓘ
- 2 tablespoons fresh lemon thyme leaves, roughly chopped ( any fresh thyme will do) ⓘ
- 1 cup half-and-half ⓘ
- 1/2 cup cultured sour cream (I used "wallaby" from Whole Foods) ⓘ
Instructions
- Heat the olive oil in a large skillet. Add the chopped onion and cook over medium heat until softened. Add the chopped zucchini, grated carrot and the stock. Season with salt and pepper. Cook until softened, another 10-15 minutes, in covered skillet.
- Remove skillet from heat, uncover and allow mixture to cool for 30 minutes. Puree in blender in batches, keeping mixture slightly "chunky", then turn pureed soup into a large, non-reactive container. Add the thyme, half-and-half, sour cream and lemon zest. Stir well, then taste and correct seasoning, remembering that flavors will "set" as the day progresses - i.e. don't oversalt! Chill for at least 6 hours. If desired, garnish with a drizzle of best quality olive oil and a sprig of fresh lemon thyme.
Nutrition & Diet Analysis (per serving)
364
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).