You’ll enjoy the fresh taste of this classic soup. You can adjust the amount of extra virgin olive oil & lemon juice to taste and don’t hesitate to add more broth if need be to reach a desired consistency (the water content of zucchini can vary quite a bit). I really do prefer freshly ground white pepper in this recipe.
It is a variation based on a Mid-East zucchini soup recipe from an old college friend, Nancy, in Cranston, RI. Every time I make it I think of her & her family and good times spent in New England in years past. Not only is this soup aromatic while cooking; it is also very satisfying, taking the edge off anyone’s hunger with a rich mouth feel as well.
Here’s hoping you & your family enjoy it as much as mine does.
Zucchini-Broccoli Soup
Yield: ~ 6 soup size servings of at least 1/2 cup each
Ingredients:
- 3 Tbsp. extra virgin olive oil
- 1 lb zucchini, thinly sliced (1/8 ” slices)
- 1 bunch broccoli, trimmed, cut into florets, and pared stems sliced into 1/8″-1/4″ slices
- 2 large cloves crushed garlic
- 1 lg sweet onion, thinly sliced
- 2 & 1/2 cups fresh chicken broth or else purchased reduced sodium chicken broth
- 1/4 cup finely chopped Italian parsley
- Dash freshly ground white pepper
- 2 tsps lemon juice
Method:
- Steam broccoli in a microwave safe dish in microwave on high until crisp-tender following instructions for that particular microwave, first cooking trimmed sliced stems, removing cooked pieces to a separate bowl and then cooking the florets, keeping them facing inward so that florets don’t overcook.
- Heat olive oil in a dutch oven/soup pot and lightly saute sliced onion and crushed garlic.
- Add zucchini, steamed broccoli florets and stem pieces. Simmer 10-15 min. on low heat.
- Add chicken broth, parsley, and white pepper. Simmer 15 min. more.
- Allow soup to cool slightly, then stir in lemon juice.
- Puree using an immersion blender or if you prefer to use a stand blender, do so in small batches (1 cup at a time).