Zucchini Soup With Farina Recipes

ZUCCHINI SOUP WITH FARINA

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
• Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

ZUCCHINI SOUP

Steps:

• Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
• Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
• Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
• Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
• Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
• Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
• Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
• Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

ZUCCHINI SOUP

Steps:

• Dice zucchini into ½ " pieces, do not peel.
• Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Add zucchini and cook until tender, about 5 minutes more.
• Stir in broth, salt & pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook 10-15 minutes or until the zucchini is very soft.
• Puree soup using a hand blender or immersion blender*. Stir in the cream and simmer 1 minute more.
• Taste and season with salt and pepper. Garnish with sour cream and fresh dill.

CREAMY ZUCCHINI SOUP

Steps:

• Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
• Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
• Cook for 15 - 20 minutes or until zucchini is very soft.
• Use a stick blender to whizz until smooth. (Note 1 for blender)
• Stir through cream and milk. Add salt and pepper to taste.
• Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

CREAM OF ZUCCHINI SOUP

Steps:

• In a large sauce pan or pot, heat olive oil over medium heat. Add the onion and saute for about 5 minutes or until it begins to soften and look translucent. Add the zucchini, water, dried parsley, seasoning salt, and 1 teaspoon of soup base and bring to a boil.
• Simmer over medium-low heat for about 10 to 15 minutes or until zucchini is tender and about half of the water has evaporated. Remove from heat and carefully transfer to a blender. Puree zucchini mixture until smooth, set aside.
• In a medium saucepan, melt the butter over low heat. Whisk in the flour until well combined. Whisk in the milk, cream, and remaining teaspoon of soup base. Increase heat to medium and cook, stirring continuously until mixture is thick. Combine the milk mixture with the pureed vegetables. Adjust seasonings. Thin with milk if desired. Eat warm.

CURRIED ZUCCHINI SOUP

Steps:

• In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.
• Add the salt, zucchini and curry powder. Sauté a few minutes more.
• Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
• Add two cups of cold broth to the blender along with all the simmered ingredients. (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)
• Blend with the lid vented, until smooth. Add fresh mint and cilantro, blend until incorporated. We like seeing the green flecks of herbs but your choice on how smooth to blend.
• Reheat to serve.
• Garnish with cilantro, mint,

ITALIAN ZUCCHINI SOUP

Steps:

• In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.