Nana Recipe Wednesday–Zucchini Soup

by Sarah on July 27, 2011

Helloooo everyone!  Once again, a week got by me without making a Nana recipe. Please do not kill me.  Today I drove approximately 200 miles and had to take not one, but TWO ferry rides for work.  It was a lot of driving but the scenery was beautiful and all in all it was pretty rad.

Just to spice things up a little, I decided to share a few images from my day in the country.

Man, I just LOVE it out there.  I’ve driven around out there but I never get to go out there for work.  This was quite a treat.  Lots of driving though, and I think I got a bit of a sunburn!  It was worth it.  I wish I could live out there somewhere.

Anyway, sorry about the repeat, but we’ll just keep the zucchini going–we seem to be on a roll here.

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Dudes! Look at this picture! This makes me crack up every time I look at it. There are a few of Nana and Boppa with this cruiseship waiter, who apparently was quite a riot.

None of that has anything to do with the recipe we’re making.  I gave the facebook fans a choice of three items and zucchini soup was the winner.  Apparently the zucchini plants are going crazy right now.  Not to worry–the others (blueberry pie and chocolate layered brownies) will get made in weeks to come.

This is another very simple recipe.  It’s a good way to use up the zucchini (or yellow squash and/or patty pan squash) you or your co-worker has growing in their garden.  It can be eaten hot or cold, and it freezes well.  You can whip up a couple of batches and when it’s cool put it in ziploc freezer bags and lay it flat in your freezer.  Come winter, you’ll have slabs of zucchini soup to warm up.

Here’s the goods:

Listen.  I’m following Nana’s ingredients but I’m altering the method somewhat.  I’m going to show you how I make it.  I’ll give you Nana’s way and my way and you can decide for yourself.

Coarsely chop an onion and saute it in about 3 Tbsp hot oil.  Add 2 lbs of zucchini and/or squash and season with salt.

Saute the squash until lightly colored and a little softened.

Add 6 cups (2 boxes) chicken stock and bring to a boil.  Turn down the heat and simmer for 15 minutes.

Add herbs and frozen peas.  Cook another 5 minutes.

Do you know what’s coming next?  That’s right, my favorite tool, the immersion blender!  Blend it up.

The peas give it a nice green color.  Taste the soup and season with salt and pepper.

Traditionally, Nana served it with a bit of Parmesan on top.  Yum.

But you could also try it with a bit of plain yogurt or sour cream.  Especially good if you decide to serve it cold.

So there you go.  A delicious solution to your zucchini problem.

Nana Recipe Wednesday–Zucchini Soup

Ingredients

  • 2 lbs. zucchini (any summer squash will work too) sliced
  • 1 medium onion, coarsely chopped
  • 1/4 tsp chervil, 1/4 tsp oregano (dried)
  • (or use fresh herbs, 1 Tbsp of each)
  • 6 cups chicken or vegetable broth
  • 3/4 cup frozen green peas
  • salt and pepper

Instructions

  • Nana's original recipe:
  • Combine zucchini, onion, seasonings and broth. Bring to a boil and cook for 20 minutes. Add peas and cook 5 minutes more. Remove from heat and cool slightly. Blend completely until pureed. Serve with Parmesan cheese.
  • UC's slightly adulterated version
  • Heat 3 Tbsp oil in a Dutch oven. Saute the onion for 5 minutes, then add zucchini or summer squash. Season with salt. Saute until lightly colored and slightly softened. Add the broth and bring to a boil. Turn down the heat and simmer for 15 minutes. Add the fresh herbs and peas and simmer 5 minutes more. Puree with an immersion blender until smooth.
  • Serve hot or cold with Parmesan cheese or plain yogurt/sour cream/creme fraiche.
http://www.undercovercaterer.com/2011/07/nanas-zucchini-soup-recipe/


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