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CREAM of ZUCCHINI SOUP If you enjoy




Source of Recipe


Simple Daily Recipes
CREAM of ZUCCHINI SOUP

If you enjoy the flavors of zucchini and broccoli, then you must make this soup for yourself. Even if you're the only one in your family that will it eat, make it anyway. You may be completely surprised by the fresh green flavor of this soup. It's light & creamy, the zucchini is subtle. It's TOTALLY HEALTHY and very satisfying.
Everyone who loves their veggies, should treat themselves to this soup.
THIS IS ALL IT TAKES
Serves 4-6


2 tablespoons canola oil
1 medium onion, roughly chopped
2 pounds zucchini, trimmed and roughly chopped
1 teaspoon dried Italian seasoning
2 to 2 1/2 cups water
1 cup nonfat half-and-half (Land O Lakes makes nonfat)
salt & freshly ground pepper
Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.

Add the zucchini and Italian seasonings, with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring often.

Pour in the water and bring to a boil, stirring. Lower the heat, half cover the pan and simmer gently, stirring occasionally, for about 20 minutes.
Process the soup in a blender until smooth, then press through a sieve/mesh strainer into a clean pan.
Using a rubber spatula, keep working the soup through the strainer until most all of it has passed through. This REALLY gives this soup it's delicate texture. Don't skip this step. I noticed it removed the large bits of spice and pieces the blender missed.

Add two-thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more cream if the soup is too thick. Taste for seasoning, then pour into bowls. You're ready to eat!

COOK'S NOTES
In the soup photo, you'll see I added crumbled feta cheese to my bowl. It was good, but the feta over powered the subtle taste of the zucchini. The next day, I left the cheese out and simple enjoyed the soup.