Wednesday, August 9, 2017

Garden Zucchini Soup


My favorite season is here! Harvest Season! I love when everything in the garden is ready to pick and eat! Especially the tomatoes and zucchini. Lately our family has been struggling to keep up with the amount of zucchini being produced in our small patch. My mom has resorted to throwing them in our neighbors cars as they pass by haha! So if you live close I should warn you, do not stop and talk to my mom if she's standing by the road with her hands held behind her back, hiding something ;)





Besides our favorite Chocolate Zucchini Sheet Cake, we love to make this zucchini soup. It is delicious even on a hot summer night! We also serve it with these super easy Buttermilk Biscuits that are to die for! I would definitely recommend whipping up a batch. Enjoy! And let me know if you have any questions!



Creamy Garden Zucchini Soup
Serves: 6-8

INGREDIENTS
1 large yellow onion, diced
1/2 teaspoon ground nutmeg
3 Tablespoons butter
3 medium zucchini, washed and cut in rounds (with skin on)
2 cups chicken broth
1 cup heavy cream (depending on size of zucchini)
Salt, Pepper, and extra Nutmeg (to taste)

DIRECTIONS
1) In a large soup pot; combine onion, nutmeg, and butter. Saute onion until transparent.
2) Add prepared zucchini and chicken broth and let simmer until the zucchini pieces are tender.
3) Remove from heat and using a hand held food processor (or pour into a food processor or blender) blend until smooth.
4) Add heavy cream. Add salt, pepper, and nutmeg to taste.


1 comment:

  1. Garden Zucchini Soup will be perfect for many patients too, and I have seen they have quite good advantages too. Can't wait to share my result too.

    ReplyDelete