Chilled Zucchini Buttermilk Soup
2 people added this to their Recipe Box
This recipe makes 6 servings
Peeling the zucchini makes this soup a pretty pale green, but you could leave the skin on for more nutrients if you don't mind the dark green specks.
Ingredients
- 2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
- 3 large shallots , thinly sliced3 large shallots, thinly sliced
- 4 (1-1/2 lb/740 g) zucchinis , peeled and cut into 1-inch (2.5 cm) cubes4 (1-1/2 lb/740 g) zucchinis, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tbsp grated lemon rind 1 tbsp grated lemon rind
- 3/4 tsp salt 3/4 tsp salt
- 1/4 tsp white pepper 1/4 tsp white pepper or pepper
- 1-1/2 cups reduced sodium chicken broth 1-1/2 cups reduced sodium chicken broth
- 1 tbsp minced fresh dill 1 tbsp minced fresh dill
- 3/4 cup buttermilk 3/4 cup buttermilk
Preparation
In large saucepan, heat oil over medium-high heat; sauté shallots until softened, about 2 minutes.
Add zucchini, lemon rind, salt and pepper; cook, stirring, until zucchini is softened, about 5 minutes.
Add broth and 1 1/2 cups (375 mL) water; bring to boil. Reduce heat and simmer until zucchini is tender, about 5 minutes. Let cool slightly. Add dill.
In blender, purée soup until smooth. Strain into large bowl. Let cool in refrigerator. (Make-ahead: Cover and refrigerate for up to 24 hours.) Whisk in buttermilk. Makes 4 to 6 servings.
Add zucchini, lemon rind, salt and pepper; cook, stirring, until zucchini is softened, about 5 minutes.
Add broth and 1 1/2 cups (375 mL) water; bring to boil. Reduce heat and simmer until zucchini is tender, about 5 minutes. Let cool slightly. Add dill.
In blender, purée soup until smooth. Strain into large bowl. Let cool in refrigerator. (Make-ahead: Cover and refrigerate for up to 24 hours.) Whisk in buttermilk. Makes 4 to 6 servings.
Source : August 2009
- Keywords : Zucchini; Shallots; Soup; Food Processor; Sautee;
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