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Creamy Zucchini Soup

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Time: 1.5 hours total; 20-30 minutes of prep, about an hour to simmer, and another 5 minutes to puree.

Serves: 10-14

Inspired by: I took an eight-day cycling trip to Piedmont, Italy in September of 2008. We tasted nearly 20 different wine varietals in that short time. The overall food and wine experience was exceptional – as was the cycling with 40-50 miles a day and some awesome climbs! One day we stopped for a couple of hours to have a multi-course lunch at a beautiful winery  (it was very difficult to get back on the bike after that – even with all the food – I think we had even more wine!). The soup was amazing and we all asked about what was in it because it was so rich and creamy, but when it was described to us, it sounded so healthy! As soon as I got home I tried something similar and this was the result.

Supplies: Large soup pot

Ingredients:

  • 1 tablespoon butter (optional)
  • 2-4 tablespoons olive oil
  • 1 large white onion
  • 1-2 carrots
  • 1 stick celery
  • 1 large potato
  • 6-8 medium zucchinis
  • 70 oz chicken broth (4, 14 oz cans) – organic preferred, do not used reduced fat or salt
  • 2-4 tablespoons chopped basil (or Italian leafed parsley)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper or curry powder (optional – I love the “kick” this gives but skip this if you don’t want a spicy soup)
  • 1 additional teaspoon of salt (if you aren’t sensitive to salt, you might want to add this at the end to bring out the flavors)

Preparation:

  • Dice the onion and sauté in the olive oil and butter until soft and translucent (approximately 5-8 minutes).
  • While sautéing the onion, peel and dice the carrot and potato, dice the zucchini and celery, and chop the basil.
  • Add the above items (except the basil) to the pot and stir/cook for a few minutes.
  • Add the chicken broth, basil, salt and pepper and bring to a boil.
  • Reduce heat to simmer, cover with lid, and cook for about an hour or until all veggies are soft.
  • Put into a food processor and blend (I have the large 14 cup kind and do this in two batches). If you want the soup to be thicker, strain out some of the broth before blending. You can always add it back in.
  • Add additional salt as needed.

Wine Suggestions: Contrast with a crisp white such as an Chablis, White Burgundy or Albarino or compliment with a creamy white such as a barrel fermented (rich, buttery) California Chardonnay. If you add the spice you might even consider a light to medium bodied spicy red such as a Southern Rhone or Rioja or an off-dry white such as a Riesling.

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