Jodee's Zucchini Soup

Name: Jodee's Zucchini Soup
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1/4 cup butter; 1 medium onion, chopped; 1 1/2 lbs zucchini, washed and sliced; 28 ounces chicken broth; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/2 teaspoon ground nutmeg; 1/2 cup half-and-half

Submitted by mersaydees

"This is a great soup based on reader Jodee Rushton's recipe in Dana Carpender's cookbook, 500 Low-Carb Recipes. To me, Dana is the low-carb guru! She quotes Jodee in the recipe's introduction, "...this is satisfying as a quick between-meals snack, not to mention versatile: 'In the summer, pour it into a mug and drink it cold. In the winter, you might microwave it.'" Cooking time doesn't include the 4 hours refrigeration before serving."

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photo by Chef on the coast

Ready In:: 1hr 40mins
Ingredients:: 8
Serves:: 8

ingredients

¹⁄₄ cup butter
1 medium onion, chopped
1 ¹⁄₂ lbs zucchini, washed and sliced
28 ounces chicken broth
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon pepper
¹⁄₂ teaspoon ground nutmeg
¹⁄₂ cup half-and-half

directions

In large soup pot, melt the butter and saute the onion in it until golden.
Add the zucchini and saute over medium-high heat until limp, about 10 to 15 minutes.
Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes.
Add the half-and-half, and allow mixture to cool.
Add the broth mixture to a blender and puree until smooth. (You may have to do this in batches, if necessary.).
Refrigerate for a minimum of 4 hours, to allow flavors to blend.
Serve hot or cold.

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Reviews

I really liked the flavors of this recipe - the rest of the family - not so much. It is a wonderful way to use those really big zucchinis though! I didn't puree the soup - just partially mashed with a potato masher. I like the "chunks" better myself. I also threw in some diced carrots for color. A very pretty presentation. I will post pics later. Made for the September 2010 Aussie/NZ recipe swap.

Chef on the coast
I really enjoyed this recipe. It is so easy to prepare, and I followed most of the recipe exactly, the one and only thing I did that was different was to peel the zucchini, and the only reason for that was because my zucchini were so large and the skins were a little tough. I used a combination of yellow and green zucchini and used my own homemade chciken stock for this recipe. Ummmm I also did have some before refrigeration time to blend, awesome. I had it with toast for lunch....but just one bowl!!!! The rest in now in the fridge waiting, although I don't think it can get much better than what I have already had for lunch! This soup was smooth and creamy and so delcious . A great way to use my overgrown zucchini. I think with, what soupI have left, I will get enough for another 3 bowls of soup, although I have had one bowl as I stated and that was quite a large bowl, so if I used smaller serving bowls I would get more for sure. Will make this one again, its so easy and has such wonderful flavours. Thanks mersaydees, great recipe.

Tisme
Great recipe. Easy to make, and has a nice flavour. I loved the addition of nutmeg. The only thing I disagree with is the serving size. I halved the recipe but it was only enough for 1 good sized serving. Of course if you were serving it as a first course, it might be enough. However, for lunch.....I got it all. :) :) I would think this could be frozen before the addition of the cream if need be. Would come in handy when your garden is overrun with zucchini. I certainly plan to use this again. Made for the Auzzie/NZ Recipe Swap #25

Diana 2