Creamy Zuke Soup Recipes

Steps:

• Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
• Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
• Whisk warm milk, flour, and salt together in a bowl until smooth.
• Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

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.

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.