Ellie Krieger’s Creamy Zucchini Soup
Every August zucchini is so plentiful no one seems to know what to do with it all. This recipe is a wonderful way to make the most of it, then and throughout the year. It is a smooth pureed soup made thick and protein-rich with the addition of white beans, which are blended up with it. A fragrant hint of fresh tarragon and a touch of lemon give it a lovely light flavor. It is delicious served chilled in the summer months, or hot when it is brisk outside.
- 2 Tablespoons olive oil
- 2 Large shallots, chopped (About 1 1/4 Cups)
- 3 Cloves garlic, sliced
- 1 Teaspoon salt
- 1/4 Teaspoon freshly ground black pepper
- 3 Pounds zucchini, halved
- 4 Cups low-sodium chicken or vegetable broth
- One 15-ounce can low-sodium great northern or cannellini beans, rinsed and drained
- 2 Tablespoons fresh tarragon leaves
- 1 Tablespoon fresh lemon juice
- 1 Teaspoon finely grated fresh lemon zest
Heat the oil in a large pot over medium-low heat. Add the shallots, garlic, salt and pepper and cook, stirring until just tender, about 2 minutes. Add the zucchini and broth and bring to a boil over high heat.
Lower the heat to medium-low and simmer, covered, stirring occassionally, until very soft, about 10 minutes. Add the beans and tarragon, and return to a simmer. Stir in the lemon juice and zest.
Allow to cool for about 15 minutes, then puree in the blender three batches until smooth, transferring the puree to a saucepan as blended. The soup may be refrigerated or frozen at this stage.
Return the soup to a simmer before serving, or refrigerate for at least 2 hours and serve chilled.