Zucchini Soup

One of my dreams is to have my own garden sometime in the future, where I can relax and breath fresh air. Recently we had been to my friend Geeta's house in Pasadena. She has a beautiful house and even more beautiful garden. It was really a treat to see her hard work and passion for plants. I could find Mint, zucchini, tomato, corn, strawberries, green chillies, and many more everyday fruits and vegetables in her garden. I was really inspired by all this and was more happy to know that I will be preparing zucchini soup produced from her garden. :)

Long time back I bought some really interesting recipe books from borders. They were on sale, super cheap, $2.99 each and are super useful, for soup lover like me. So this recipe is from one of those books called soups and stews.

So here it goes-:

2 Zucchini sliced I used 1 from Geeta's garden and other I bought from the store.
half onion chopped
2 tablespoon of butter
1 tablespoon of all purpose flour.
2 cups of chicken stock
1 and half cups of milk
dried/ fresh thyme
half a cup of cream
Parmesan cheese.

It can make 5-6 servings.

Start with buttering a pan on low- medium heat. Add onion and cook for 2-3 minutes. Don't allow onion to be brown. Then add sliced zucchini. Cover it and continue for 5 minutes. Add all purpose flour and cook for one more minute. Now it's time to add chicken stock and milk stirring it after every addition. Add the thyme and crank up the heat to bring to the boil. Reduce the heat and simmer for 15 minutes. Allow the mixture to cool. Puree the mixture in batches until smooth. Reheat gently and add cream and Parmesan. Add salt to taste. Garnish it with fresh thyme leaves and shaved Parmesan cheese. Do not allow the soup to boil.



You can store this soup in the refrigerator for about 1 day without adding cream and cheese.

Serve it with garlic bread. I will save the recipe of garlic bread for some time later.

Thanks to Geeta for her home grown zucchini.

Enjoy!!!