Tuesday, August 11, 2009

Chef Chuck's Zucchini Soup

Zuppa di Zucchine

This zucchini soup has a creamy texture, and is full of flavor and nutrients. With all the zucchini so plentiful in the gardens, I thought I would share this soup recipe.

Zucchini Soup

1 tablespoon butter
2 tablespoons olive oil
2 pounds zucchini
1 onion, diced
1 teaspoon dried oregano

2 3/4 cups vegetable broth,
or chicken
4 ounces Gorgonzola cheese
1 cup light cream
salt and pepper to taste


Heat oil and butter in a large pot, add onions and saute for 5 minutes. Trim ends off zucchini, leave skins on and slice thin. Add zucchini, oregano, salt and pepper simmer for 10 minutes, stirring occasionally. Pour in stock and bring to a boil, lower heat, half cover pot and simmer for about 30 minutes. Stir in cheese, carefully pour in blender and mix until smooth. Pour back in pot add cream and cook for 2-3 more minutes.

6 comments:

  1. What a lovely courgettes soup!!

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  2. Hi Sophie, I agree! Thank You :)

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  3. What a beautiful looking picture. I love zucchini and am already salivating at the post below. On my way....

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  4. Hi Live.Love.Eat, Very creamy and smooth, and packed with flavor!! Thank You :)

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  5. Sounds delicious! Would fresh oregano work in place of the dried? How much fresh oregano is needed compared to dried? All your recipes look beautiful and sound amazing! :)

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  6. I would use one third to half more of fresh herbs to dry. Dry herbs are more potent. I dry my own oregano buds from the garden, they seem to have the most flavor! Thank You :)

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