Zucchini And Lemon Thyme Soup Recipes

Steps:

• Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
• Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
• Blend the soup with an immersion blender until smooth.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
• Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

Steps:

• Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.

Steps:

• Thinly julienne zucchini lengthwise with slicer, working around core, into 1/4-inch-thick ribbons. Cut zucchini cores into 1/2-inch pieces.
• Peel potatoes and cut into 1/2-inch pieces. Cook onion in butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron and cook, stirring, 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes. Add chopped zucchini cores and simmer, uncovered, until zucchini is very tender, about 8 minutes.
• Purée soup in batches in a blender until very smooth (use caution when blending hot liquids) and pour through a fine sieve into a bowl. Stir in cream, lemon juice, salt, and pepper, then cool to room temperature, uncovered. Chill soup, covered, until cold, at least 4 hours and up to 2 days.
• While soup is chilling, cook julienned zucchini in boiling salted water until crisp-tender, about 30 seconds, then drain and transfer to a bowl of ice and cold water. Drain and pat dry with paper towels. Season with salt and pepper and chill, covered.
• Before serving soup, cut each scallop horizontally into 3 rounds and pat dry. Heat oil in a large nonstick skillet over high heat until hot but not smoking, then sear scallops until golden brown, 20 to 30 seconds on each side, and season with salt.
• Serve soup with zucchini mounded in center, topped with scallop rounds.