Jodees Zucchini Soup Recipes

ZUCCHINI SOUP

Steps:

• Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.

EASY ZUCCHINI SOUP

Steps:

• Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

ZUCCHINI CHEESE SOUP (A.K.A. VACHE QUI RIT SOUP)

Steps:

• Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
• Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
• Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
• Gently reheat to serve.
• NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

JODEE'S ZUCCHINI SOUP

Steps:

• 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.