Zucchini & Fresh Herb Soup Recipe

Deema Zucchini & Starship Patty Pans

By now many of us are getting bored with the never ending summer squash harvest. I missed a few days of picking and found several medium sized specimens that were suitable for either grilling on the BBQ or the soup pot. The photo at right shows the size of what I used for soup (the two larger squash in the top of the photo) and pan-fry, the smaller ones. The large Deema Zucchini when diced, measured 6 cups. The large Starship Pattypan when diced, measured 2 cups.
As mentioned in my last post 'Spaceships in the Garden', here is the soup recipe I wrote for the Flagstone October 2012 ~ 'From Surplus to Soup'
Bon Appetit!
 

ZUCCHINI AND FRESH HERB SOUP    

                            

By popular demand… this versatile soup can be served hot or cold. Young, tender zucchini produce a delicate, creamy soup. You can use larger specimens, but will have to remove the tough skin and the seeds; also the texture and flavor will be compromised. Brown rice flour is used to slightly thicken. 

3-4 Tbsp. butter or olive oil 

2 large white onions, diced

4 cloves garlic, minced

4-5 lb. medium sized zucchini, diced (14 cups)

5 cups flavorful chicken or vegetable stock

1 tsp. sea salt

¾ tsp. freshly ground black pepper
1/2 cup brown rice flour, optional

1/3 cup minced fresh oregano

1 cup minced fresh parsley

1 cup plain Greek yogurt, optional

1/2 cup plain Greek yogurt, for garnish

Melt butter in a large stockpot; sauté onion and garlic until soft but not browned. Add zucchini, stir and sauté for about 5 minutes. Stir in chicken stock, salt and pepper, cover and bring to a boil. Whisk in brown rice flour to thicken. Reduce heat and simmer uncovered 10-15 minutes. Using an immersion blender, purée just until the soup looks creamy but is still chunky. Stir in fresh herbs and slowly whisk in 1 cup yogurt if desired. Taste and adjust seasoning, serve hot with a dollop of plain Greek yogurt.

*For a cold soup, stir in fresh herbs and yogurt then chill at least 4 hours or overnight. Serve in chilled soup bowls with a dollop of plain Greek yogurt.

Photos by Sally Rae