Zucchini Soup

Zucchini Soup
Zucchini Soup

This recipe takes Julia Child’s recipe for cream of cucumber soup and turns it into a healthier zucchini version.

1½ lbs zucchini (about 3 eight inch long) cut into 1/2 inch chunks, between 4 and 5 cups
½ cup minced onions
3 tablespoons oil
4 cups vegetable or chicken stock
2 cups water
1½ teaspoons wine vinegar
¾ teaspoon dried dill (or 2 teaspoon fresh)
4 tablespoons cream of wheat or Farina
salt and white pepper

Cook the onion in oil several minutes until tender, but not browned in a heavy saucepan.

Add zucchini, broth, water, vinegar and dill.  Bring to a boil, then stir in the Farina.  Simmer, partially covered for 20-25 minutes.

Puree in a blender and return to the pot.  Thin out with more liquid if necessary.  Season carefully with salt and pepper.

If you want to be fancy, you can sprinkle a bit of fresh dill on top of each serving.  This can be served hot or cold.

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