This cream of zucchini soup recipe is a great way to use up your garden zucchini.
The potatoes add to the creaminess, while croutons add texture and chives brighten the flavor.
Combine bread cubes and 1 tablespoon oil in a bowl; toss well.
Photo: Victor Protasio
Spread in an even layer on a large baking sheet.
Bake until golden and crisp, 12 to 15 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat.
Add shallots; cook, stirring occasionally, until softened, about 3 minutes.
Add broth, zucchini, potato and salt; bring to a boil over high heat.
Reduce heat to medium-low; simmer, undisturbed, until the vegetables are tender, about 15 minutes.
Pour the zucchini mixture into a blender.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process until smooth and silky, about 1 minute.
(Use caution when pureeing hot liquids.)
Return the mixture to the pot; stir in cream.
Ladle the soup into 6 bowls; sprinkle with the croutons and chives.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
