Savory squash gets soup treatment
If you have a prodigious zucchini plant, you probably have more squash than you know what to do with. We turn to muffins, fritters and grilled and fresh salads to use up our bounty. But zucchini’s mild taste and versatility also make it a good candidate for taco fillings, pastas and risottos — and this simple soup is another worthy destination for all those summer squash. Not only is it a great vehicle for those endless zucchini, it’s also a perfect home for any stray herbs from the garden or vegetable bin.
Basil, parsley, chives, chervil, thyme or a touch of fresh mint work well in this recipe. Stronger herbs, such as rosemary, will overpower this delicate soup.
During the heat of summer, we like to make a quick pesto with the herbs and swirl it into the soup, just before serving. This last minute approach preserves more of the vibrant color and flavor of the herbs. If you prefer, you can toss your minced herbs right into the soup when you add the zucchini.
1. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add onion and smashed garlic clove, and saute until the onion becomes translucent, 6 to 8 minutes.
2. Add the sliced zucchini, salt and several turns of black pepper. Saute until the zucchini softens, 8 to 10 minutes.
3. Add stock and simmer until zucchini is completely tender when pierced with a knife, about 20 minutes. Turn off heat and let soup cool while you make the herb mixture.
4. Mince herbs as finely as possible, adding a pinch of salt as you chop. (You can use a knife, mini food processor or mortar and pestle.) Transfer the herbs to a small bowl; drizzle in the olive oil and lemon juice.
5. When soup has cooled slightly, puree it in batches in a blender. (Always use caution when working with hot liquids in a blender.)
6. Return pureed soup to saucepan and bring back to a simmer. Swirl in the cream and herb mixture. Taste and adjust seasoning with additional salt and pepper, if needed.