“Cream” of Zucchini Soup
Although the title says “cream”, there is nothing high fat about this soup. The creaminess comes from the farina and the puréeing of the soup.
3-4 medium zucchini, cut into ½ inch chunks
3 Tbsp extra virgin olive oil
4 scallions, white and green parts, sliced, or 1 small white onion
1 clove garlic
1 tsp white wine vinegar
3 Tbsp farina
6 cups chicken or vegetable broth
1 tsp fresh dill
Salt and pepper to taste
In soup pot, heat olive oil over medium heat. Cook scallions and garlic until soft and translucent, but not browned. Add zucchini, vinegar, broth, and dill. Bring to a boil. Add farina, and stir quickly.
Lower heat to simmer, and simmer, covered, 30 minutes or until zucchini is soft.
Purée soup in batches in a blender, or use an immersion blender in the pot. Season carefully with salt and pepper.