Zucchini Soup Recipe

Zucchini Soup Recipe

• zvikak 13 years ago
  Rosemary Zucchini Soup
  Canadian soup will have you hoping for a bumper zucchini crop in the vegetable garden. Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.
  
  Ingredients
  2 tablespoons extra virgin olive oil
  2 stalks celery, chopped
  1 onion, chopped
  3 garlic cloves, chopped
  2 teaspoons fennel seeds
  1/2 teaspoon salt
  1/2 teaspoon pepper
  3 zucchini, chopped
  1 1/2 teaspoons fresh rosemary, minced
  2 1/2 cups sodium-free chicken stock
  3 tablespoons long-grain rice
  1 1/2 teaspoons rice vinegar
  Directions
  In a large saucepan, heat oil over medium heat.
  Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring occasionally for 5 minutes or until softened.
  Stir in zucchini and rosemary; cook for 6 minutes.
  Add stock, 2 cups water and rice. Bring to boil.
  Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender.
  Stir in rice vinegar; let cool slightly.
  In batches in blender or food processor, purée soup until smooth.
  Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.
  Reheat in clean saucepan.
  
  check this blog for more zucchini recipes like this : http://www.allzucchinirecipes.wordpress.com
  Flag

Have a comment? Join this group first →