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.

Serving: 6

Ingredients
  • 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
Instructions
1
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.
2
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.
3
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.
4
Return the soup to a simmer before serving, or refrigerate for at least 2 hours and serve chilled.
Nutrition Facts:
Calories
210
Carbs
29g
protein
14g
fat
6g
sat. fat
0.9g
Cholesterol
0mg
sodium
520mg
fiber
7g
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