Description
A light, refreshing blend of garden-fresh zucchini, aromatic herbs, and cream, served chilled for a perfect warm-weather starter.
Ingredients
Scale
- 2 tablespoons unsalted butter or ghee
- 3 shallots, roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 1.5 pounds fresh zucchini, washed and cut into 1/2-inch cubes
- 1 teaspoon dried thyme
- 1 bouquet garni (consisting of fresh parsley, bay leaf, and thyme, tied with kitchen twine)
- 0.5 cup heavy cream
- 4 cups (32 fluid ounces) vegetable broth
- Fresh dill or chives, for garnish
Instructions
- Melt the unsalted butter or ghee in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the roughly chopped shallots and sauté for 1 to 2 minutes, stirring occasionally. Incorporate the roughly chopped garlic and cook for an additional minute or two until fragrant and softened.
- Add the cubed zucchini to the pot and continue cooking over medium heat until slightly softened, approximately 4 to 5 minutes. Pour in the vegetable broth, then add the bouquet garni and dried thyme. Bring the mixture to a gentle simmer for 15 minutes, ensuring it does not reach a full boil. The pot does not require a cover during this stage.
- After 15 minutes, carefully remove and discard the bouquet garni. Stir in the heavy cream until thoroughly combined, then remove the pot from the heat. Allow the soup to cool slightly before transferring the contents to a high-speed blender, or use an immersion blender directly in the pot, blending until completely smooth. If using a standard blender, process the soup in batches as needed.
- Transfer the blended soup to a suitable refrigerator-safe container and refrigerate for a minimum of 2 hours. Chilling significantly deepens and melds the flavors.
- Prior to serving, garnish individual portions with fresh dill or chives. Serve the soup chilled.
Notes
- Chill for at least 2 hours for best flavor.
- Garnish with fresh herbs just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Chilled Zucchini, Zucchini Soup, Summer Soup