Creamy Zucchini Soup

Creamy Zucchini Soup

You can never have enough recipes for zucchini. If you have ever planted zucchini, you know what I mean.  This is a recipe I’ve had for ages, but sort of forgot about. I also forgot how much I like it. For one thing, it tastes really good. For another- it can be served hot or cold. That is a plus this time of year, with temps sultry one day, and chilly the next. I leave the skins on my zucchini, I like the way the little green flecks look in the soup, but you can peel, if you prefer. You can also use a combo of green and yellow summer squash. Here is the recipe.

Creamy Zucchini Soup

1 medium onion, chopped
2 T. butter
4-6 medium zucchini, sliced
1 large potato, peeled and diced
1 T. chopped parsley
½ t. each basil, marjoram and thyme
1 t. hot sauce, or to taste
salt and pepper to taste
6 c. chicken or veggie broth
1 c. milk or half and half- I prefer the half and half

In Dutch oven cook onions in butter until tender. Add vegetables and seasonings and cook until hot. Add broth, heat to a simmer and cook 15 minutes. Puree mixture in blender in batches and return to pot. Add milk and heat through. Adjust seasonings. Serve hot or cold. I top with some fresh chopped parsley and a little hot sauce. Serves 6-8.