№ 457 - Zucchini Soup Creamed with Walnuts


Original Recipe inspiration:  Once Upon a Chef
Zucchini, soup, dinner
Yield: 4

Creamy Zucchini, Walnut and Dill Soup

prep time: 20 Mcook time: 15 Mtotal time: 35 M

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, cut into quarters
  • 4 medium zucchini, halved lengthwise and thinly sliced
  • 4 cups low sodium chicken broth (such as Swanson Organic)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill, or 1 tablespoon dried, plus extra for garnish
  • 1/2 cup walnuts, toasted
  • 1 tablespoon freshly squeezed lemon juice, or to taste

Instructions:

  1. Choose your method to toast the walnuts - either by non-stick pan, or in the oven at 350 degrees for 5-10 minutes.
  2. Heat the oil in a large pot, add onions and cook for about 5 minutes, adding the garlic the last minute - do not brown.
  3. Add the zucchini, broth, and season with salt and pepper. Boil at a low simmer for about 10 minutes until zucchini is tender. Add the dill and walnuts and remove from heat.
  4. Transfer mixture to a blender, in small batches and process until smooth. Bring the soup back to a small simmer, and adjust seasonings.
  5. Garnish with a swirl of olive oil, everything bagel seasoning or whatever you think may taste good - even a little extra dill is nice as well as some shaved and chopped parmesan and fresh cracked pepper. Serve immediately.

NOTES:

The original recipe states the soup may be frozen for up to 3 months - if you are freezing flat in ziplock bags with NO air, it may last longer. Defrost in the refrigerator. This recipe uses a large portion of zucchini and is a good way to use up that excess amount of zucchini.
Created using The Recipes Generator


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