It’s still early in the summer growing season so there probably aren’t a lot of caveman-club sized zucchini hiding in the garden. We usually save the oversized zucchini for bread or soup, or to dry in the dehydrator for winter soups. Let’s make a summer soup with smaller zucchini. The texture is smoother, the flavor is better, and the seeds are tiny and tender. Let’s make my cousin Mimi’s Zucchini Soup.
You can serve Zucchini Soup hot or chilled. I prefer it hot while sitting by the campfire on a cool night. We’re having an unusual summer weather wise. It’s either unusually hot or unusually cold. This soup fits the bill for whatever weather you’re having. I do suggest that you make it at night and let the kitchen cool down over night if your weather is hot. You can warm this up in the microwave or serve it chilled to avoid adding heat to the kitchen. So many of us in our listening areas have a lot more cold weather than hot so a lot of us don’t have air conditioning.
Leave the skin on the zucchini to give it the beautiful green color. However, if the zucchini really is caveman-club sized, remove the peel for a creamy white soup that doesn’t have tough bits of skin.
This recipe airs in On The Fire, my cooking segment on Big Wild Radio.
Zucchini Soup - Warm or Cold, Delicious!
- 8 medium potatoes washed and diced
- 5 cups chicken stock
- 1/4 cup butter
- 2 cups zucchini unpeeled, shredded
- 2 tablespoons basil fresh, or 1 tablespoon dried
- 1 tablespoon dill seed
- 1 medium onion diced
- 8 cups cream
- In a large pan, add the diced potatoes to the chicken stock. Bring to a boil and then turn back to simmer. Simmer until potatoes are done and then turn off the heat. Saute the zucchini and onion in butter for five minutes. Add to potatoes. Stir in butter, cream, basil and dill.
- Allow the soup to cool for 30 minutes. Move it to a blender or food processor and puree.
- Before serving, garnish first with paper thin slices of fresh zucchini and then sprinkle with a bit of dill weed.