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Pepper And Zucchini Soup

Farm.Fares's picture
Ingredients
  Dark green zucchini 4 (Young)
  Green bell pepper 1
  Onions 3 Medium
  Garlic cloves 2 Large
  Butter 4 Tablespoon
  Salt To Taste
  Freshly ground white pepper To Taste
  Thyme 2 Tablespoon, chopped (Skip This If The Fresh Herb Is Unavailable)
  Chicken broth 6 Cup (96 tbs)
  Heavy cream 1 Cup (16 tbs)
  Fresh chives/Parsley 1 Tablespoon, minced
Directions

Slice 3 zucchini, green pepper and onions.
Mince the garlic.
Saute the vegetables in 3 tablespoons of the butter over very low heat in a heavy pot.
Cook, stirring often, about 10 minutes or until the vegetables are tender but have not browned.
Add salt and pepper to taste and thyme if available.
Stir in the chicken broth and simmer, uncovered, for 15 minutes.
Meanwhile, thinly slice (do not peel) the remaining zucchini and saute it briefly in 1 tablespoon butter until barely tender and still bright green.
This should take about 3 minutes—stir and watch closely that it doesn't overcook and go mushy.
Immediately turn the sliced vegetable out onto a china plate to cool quickly.
Reserve.
Cool the soup slightly and puree it in a blender (or a food mill).
Stir in the cream and the sliced cooked zucchini.
Adjust the seasoning—the soup should be rather highly seasoned as chilling vitiates flavors.
Chill (covered) for 24 hours and serve with a scattering of fresh herbs (chives or parsley).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Zucchini
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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