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| If you have a friend or family member who grows zucchini and at this point in the season they probably have an abundance and would be happy to give you some, This recipe is perfect as it uses a lot of zucchini. cooks up quickly - perfect for a quick weeknight meal. |
Yield: Serves 4-6
Ingredients:
- 2-3 tablespoons olive oil
- 1 onion, finely chopped
- 1 jalapeno chile chopped (seeds discarded)
- 3 chopped garlic cloves
- 1 teaspoon salt
- 5-6 cups zucchini, chopped (skin on)*
- 3 cups chicken broth
- 1/2 cup half and half or milk
- 1/2 cup fresh cilantro, loosely packed, chopped (optional)
- ½ cup Grated Parmesan cheese
- ¼ teaspoon cayenne pepper
- Salt and Pepper to taste
*If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.
Instructions:
Heat the olive oil in a large pot or dutch oven over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
Add the chicken stock and black pepper; allow to simmer for a further 10 minutes before removing from the heat. Put ¾ of the soup into a blender or a food processor and blend until smooth. Pour the pureed soup back into the pot and add the cream, grated Parmesan, cayenne pepper and cilantro and stir to combine. Serve immediately with a little extra Parmesan and some delicious crusty bread.
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