Alright, I've this great zucchini that nobody wanted to eat. It's lightly steamed and needed to be presented differently. I decided on a cream base soup format. After a lot of internet searching I combined two recipes, one is a variation of a Julia Child recipe and the other just sounded good!
The soup is nearly done and tastes heavenly. I'm continuing to cook it because my zucchini is still a tad crunchy. Oh, and it's zucchini mixed with yellow summer squash because I love them together. I think there were two big ones of each [four total] when I first steamed them. Here's the new, combined recipe.
Ingredients
- 1/2 cup butter
- 1 med onion - chopped
- 6 tablespoons all-purpose flour
- 2 cups 1/2 & 1/2
- 2 cubes chicken bouillon
- ground black pepper to taste
- 4 large zucchini [about 1.5 lbs]
Directions
- Melt butter in a saucepan. Add chopped onion. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more 1/2 & 1/2 when adding the other soup ingredients, depending on the thickness you desire.
1 1/2 pounds zucchini, ends trimmed, skin on, grated (easy enough with a hand grater)
1/2 cup sour cream (or cream or crème fraîche)
Fresh herbs (I used chive, Julia suggested tarragon or parsley) - I didn't add herbs but left this in for those interested.
Stir in 3/4 of the grated zucchini and let cook for about 5 minutes, until zucchini is quite soft. [My zucchini was already steamed so I grated the chunks and added to cream base. Because mine were still crunchy I cooked everything on low for awhile. This seemed to blend the flavors and help the whole to be cohesive.]
Stir in the sour cream and stir well til diffused throughout the soup and warmed through. (Little pockets of sour cream are great, don't worry if you don't get them all.)
Yum!
