Name: End of Summer Zucchini Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoon unsalted butter; 2 cups sweet onion (, diced small); 2 tablespoons garlic (, roughly chopped); 1 tablespoon oregano or marjoram; To taste "“ salt & ground black pepper; 4 pounds zucchini (, ends trimmed and diced); 1 + quart chicken or vegetable stock; Garnish; 1 tablespoon extra virgin olive oil (,); 1 tablespoon unsalted butter; 1 pound zucchini squash (, ends trimmed and diced medium or cut into thin strips, salt and ground black pepper to taste); 1 cup basil (, loosely packed); ½ cup heavy cream

End of Summer Zucchini Soup

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoon unsalted butter
2 cups sweet onion , diced small
2 tablespoons garlic , roughly chopped
1 tablespoon oregano or marjoram
To taste "“ salt & ground black pepper
4 pounds zucchini , ends trimmed and diced
1 + quart chicken or vegetable stock
Garnish
1 tablespoon extra virgin olive oil ,
1 tablespoon unsalted butter
1 pound zucchini squash , ends trimmed and diced medium or cut into thin strips, salt and ground black pepper to taste
1 cup basil , loosely packed
½ cup heavy cream

Instructions

Warm the oil and butter in a large soup pot over a medium flame.
Stir in the onions, garlic, herb mix, salt and pepper. Cook, stirring, until the vegetables are slightly tender (5 minutes).
Add the zucchini and sauté for another minute, then pour in stock (just enough to cover the mixture by 2 inches).
Bring to a boil, reduce to a simmer and cook until the vegetables are fork tender (15 minutes).
Puree the soup and basil (in batches) using a blender.
Return to soup pot. Stir in cream
Garnish:
Warm the oil and butter in a skillet over medium flame.
Add zucchini and sauté until just tender. Season with salt and pepper.
Ladle warm soup into bowls and scatter garnish over top.

End of Summer Zucchini Soup