Silky Zucchini Soup

Name: Silky Zucchini Soup
Total time: 45 min
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 garlic clove, thinly sliced; Kosher salt; Freshly ground pepper; 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick; 2/3 cup vegetable stock or low-sodium broth; Julienned raw zucchini, for garnish

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Total: 45 minutes

Servings: 4

Author : Grant Achatz

Ingredients

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1 tablespoon unsalted butter2 tablespoons extra-virgin olive oil1 small onion, finely chopped1 garlic clove, thinly slicedKosher saltFreshly ground pepper1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick2/3 cup vegetable stock or low-sodium brothJulienned raw zucchini, for garnish

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Instructions

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Step 1

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

Step 2

Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.