chilled zucchini soup
Source of Recipe
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List of Ingredients
Makes 5 cups
Serves 12 as an appetizer; 6 as a first course
1 quart (4 cups) low-sodium chicken broth
3 to 4 packed cups coarsely grated zucchini (1 pound; from 2 medium-large zucchini)
1 1/2 cups chopped sweet onion (1 large)
1 package (8 ounces) cream cheese, cut into 1-inch cubes
Salt and white pepper
Hot pepper sauce
1/4 cup half-and-half
2 tablespoons chopped fresh parsley, for garnish
Toasted French bread rounds or melba toast, for serving
Place chicken broth in a large saucepan and bring to a simmer over medium heat. Add zucchini and onion and cook, covered, until vegetables are fork-tender, about 15 minutes. Remove lid and, with soup at a simmer, add cream cheese cubes, one at a time, whisking until they are incorporated. Let soup simmer until thickened, about 10 minutes, then turn off the heat. Season soup with salt, white pepper and hot sauce to taste.
Process in a food processor or blender in batches, or with an immersion blender, until almost smooth. Flecks of zucchini should still be visible. Pour the soup into a glass storage dish and refrigerate, uncovered, until cooled. Then cover the dish with plastic wrap and refrigerate at least six hours or overnight.
Just before serving, stir the half-and-half into the soup. Ladle it into demitasse cups or bowls and garnish with parsley. Serve with toasted rounds of French bread or melba toast on the side.
Recipe
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