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Neil Perry's Zucchini Soup Recipe

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Creamy Zucchini Soup Recipe
Creamy Zucchini Soup Recipe from www.thesemisweetsisters.com

Description

This zucchini soup recipe is a classic dish from Australian chef Neil Perry. It is a light and refreshing soup that is perfect for summer or any time you want a healthy and tasty meal. The soup is made with fresh zucchini and a few other simple ingredients that are easy to find at your local grocery store. The recipe is also quick and easy to make, making it a great option for busy weeknights.

Prep Time

The prep time for this recipe is approximately 15 minutes. This includes washing and chopping the zucchini, onion, and garlic.

Cook Time

The cook time for this recipe is approximately 25 minutes. This includes sautéing the vegetables and simmering the soup.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 6 zucchinis, chopped
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Cutting board and knife
  • Spatula or wooden spoon

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic and sauté until soft and translucent, about 5 minutes.
  3. Add the chopped zucchini to the pot and sauté for another 5 minutes.
  4. Add the chicken or vegetable broth to the pot and bring to a simmer.
  5. Simmer the soup for 15-20 minutes, or until the zucchini is soft and tender.
  6. Use an immersion blender or transfer the soup to a regular blender and blend until smooth and creamy.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Simmer the soup for another 5 minutes to allow the flavors to meld together.
  9. Serve hot with crusty bread or croutons.

Notes

  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • If you don't have an immersion blender, be careful when transferring the hot soup to a regular blender. Allow the soup to cool slightly before blending and blend in batches if necessary.
  • You can also add other vegetables like carrots or celery to this soup for added flavor and nutrition.

Nutrition Info

  • Calories: 216
  • Total fat: 18g
  • Saturated fat: 7g
  • Cholesterol: 36mg
  • Sodium: 632mg
  • Total carbohydrates: 9g
  • Dietary fiber: 2g
  • Sugar: 4g
  • Protein: 5g

Recipes FAQ

Can I use a different type of cream?

Yes, you can use any type of cream that you prefer. Heavy cream will give the soup a richer and creamier texture, but you can also use half-and-half or light cream for a lighter soup.

Can I use a different type of broth?

Yes, you can use chicken or vegetable broth for this recipe. If you want a vegetarian soup, use vegetable broth instead of chicken broth.

Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. When you're ready to eat it, thaw the soup in the refrigerator overnight and reheat it on the stove or in the microwave.

Recipe Tips

  • Use fresh zucchini for the best flavor and texture.
  • Make sure to chop the vegetables into small pieces so that they cook evenly.
  • Season the soup to taste with salt and pepper. You can also add other herbs and spices like thyme, oregano, or cumin for added flavor.
  • Serve the soup with crusty bread or croutons for added texture and flavor.
  • If you don't have heavy cream, you can use half-and-half or light cream for a lighter soup.

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