I don’t have a green thumb, not in the least, and I’ve never had a garden. But that doesn’t mean that I haven’t thoroughly enjoyed the fresh vegetables and fruits from my friends’ backyard gardens 🙂 When I don’t get produce from their generosity I will hit up the Farmer’s Market for some fresh veggies. One of my favorites is zucchini.
I find it interesting that we as a culture tend to view soup as a fall/winter offering. Rarely will we serve it in the summer months. I asked myself why the other night, and could only come up with the thought that it’s hot and you don’t want to slurp something hot on a hot summer day. Yet we eat other ‘hot’ things in summer. Hmm…. in any case, I took my fresh zucchini the other night, along with some other fresh vegetables, and prepared a pot of Creamy Zucchini Soup from a recipe I adapted from Ladies’ Home Journal. It was definitely worth defying the norms of soup in summer to make and eat this 🙂
- 2 tbsp unsalted butter
- 1 cup chopped celery
- 1 cup diced green bell peppers
- 1 cup diced onions
- 2 medium zucchini, diced
- 1 can, 14 oz, vegetable broth
- 1 tsp sea salt
- 1½ cups milk
- 1 tbsp cornstarch
- ½ cup grated Parmesan
- ¼ tsp pepper
- Shaved/Shredded Parmesan Cheese for garnish
- In a 6 quart pot, heat the butter over medium-high heat and and then add the celery, bell peppers and onions. Sauté until soft, about 10 to 12 minutes.
- Add the zucchini, vegetable broth and salt to the pot, bringing it to a simmer, and then cook for about 10 minutes.
- While the soup mixture is simmering, whisk together the milk and cornstarch and then blend into the soup. Bring soup back up to a simmer, stirring and then slowly add the grated Parmesan cheese and the pepper. Stir until combined.
- Serve hot with shaved/shredded Parmesan cheese on top.