“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. Serves 8.

Ingredients:
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

Procedure:

1. 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.
2. Lower heat to simmer, and simmer, covered, 30 minutes or until zucchini is soft.
3. Purée soup in batches in a blender, or use an immersion blender in the pot. Season carefully with salt and pepper.