Simple and Quick for a busy winter!!
1 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 small onion
1 garlic clove
kosher salt
freshly ground pepper
1 and 1/2 lbs zucchini (halved lengthwise and sliced 1/4 inch thick)
2/3 cup vegetable stock or low-sodium broth
julienned raw zucchini (garnish)
1. In a large saucepan, melt the butter into olive oil, add the onion and garlic, season with salt and pepper and cook over mod-low heat, stirring frequently, until softened, 7-8 minutes. Add zucchini and cook, stirring frequently, until softened, about 10 minutes. Add stock and 1 and 1/2 cups water and bring to a simmer. Cook until the zucchini is very soft, about 10 minutes.
2. In batches, puree soup in a blender (or immersion blender) until it's silky-smooth. Return to the saucepan, season with salt and pepper and serve with garnish.
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