By now those of you who planted a garden have been in the "harvest mode" and you're wondering what to do with all your bounty. I think this year my zucchini harvest will go down in history and into the record books. And I don't even want to mention the prolific tomato harvest, yet! I've given quite a bit away to friends, neighbors and family, but I don't seem to be putting a dent in the zucchini! I've made almost everything imaginable, except a pure and simple zucchini soup. Here goes...
Cream of Zucchini Soup
3 medium size zucchini, chopped
1/2 yellow onion, chopped
3 garlic cloves, chopped
32 oz. of veggie or chicken broth
1 tsp herb de Provence
Place all of the above ingredients into a large pot, bring to a boil, turn down the heat to low and simmer for at least 20 minutes. Puree in a blender (cover the blender top with a towel and puree in batches to avoid overflow) Then, return the soup to the pot. At this point I refrigerated until dinner time. The flavors just get better, too. Reheat, and season with salt and pepper. To make it "creamy" I added 2 Tbsp of fat free sour cream or yogurt cheese which is plain yogurt that has been strained in a coffee filter overnight. The consistency is thick and not as tart.
It serves about 4 and would be even better with the addition of rustic home made croutons.