A very yummy soup recipe to nourish your body and embrace your zucchini glut (it freezes very well!).
Ingredients
- 5 medium zucchini
- 1-2 tablespoons olive oil
- 1 large onion
- Garden Bouquet Garni- combination of herbs from the garden (e.g chives, thyme, bay leaves, parsley) in gauze to infuse and remove when cooked
- 2 cups good quality beef stock or consommé
- Cream and cracked black pepper to serve
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until the onion softens
- Add roughly chopped chunks of zucchini and slightly brown
- Add 2 cups of good quality beef stock or beef consommé, and some water to just cover the zucchini- less is more so that the soup won’t be too runny
- Add the bouquet
- Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally for 15 mins
- Cool and remove bouquet
- Blend cool soup until smooth
- Serve re-warmed with cracked pepper and a little cream and cracked pepper