Zucchini Soup
Very smooth and delicious - I double this recipe or it's only enough for two with healthy appetites!
Very smooth and delicious - I double this recipe or it's only enough for two with healthy appetites!
- Carbohydrate 20.3041852611515 g
- Cholesterol 20.3354166753873 mg
- Fat 8.93817459927527 g
- Fiber 3.68055089238666 g
- Protein 6.41443010114138 g
- Saturated Fat 5.19435549535385 g
- Serving Size 1 1 Serving (375g)
- Sodium 800.071050530239 mg
- Sugar 16.6236343687648 g
- Trans Fat 0.728261462359307 g
- Calories 182 calories
Step-by-step
- In a two quart pot, melt the butter over medium heat, then add the carrots, celery and onion. Saute the vegetables, stirring frequently, until the onions become translucent.
- add the remaining ingredients and bring soup to a boil.
- Reduce the heat and simmer until the vegetables and fork tender, 30-45 minutes
Standard recipes rarely account for the high water content of summer squash, which can dilute broth if not managed correctly. Grating zucchini allows the cellular walls to break down rapidly during simmering, creating body without requiring heavy cream. Butter provides initial milk solids that brown slightly during the five-minute aromatic sweat, building a foundational fond before liquids enter the pot. Substituting yellow squash for zucchini yields nearly identical starch ratios, though older specimens with large seeds should be peeled and cored first to prevent a grainy texture. Swapping chicken broth for vegetable stock changes the mineral profile, requiring an adjustment in added sodium since commercial stocks vary widely. Maintaining a gentle simmer at roughly 200 degrees Fahrenheit ensures the cubed potato softens completely within forty minutes without disintegrating the carrot slices into mush. Puréeing the contents in batches requires caution because hot liquids expand inside sealed blender jars; remove the center cap and cover it with a folded towel to vent steam safely. Pair this finished bowl with crusty sourdough bread brushed with olive oil, providing a dense, structured carbohydrate that contrasts against the velvety, spoonable consistency of the squash.
