This is a great way to use up extra zucchini, that combines the freshness of the vegetable and herbs like dill and parsley. The soup turns a lovely bright cream when the herbs are stirred in at the end. Adapted from The Mercury News.
- 2 T olive oil
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 5 zucchini (1.5 pounds or more), ends trimmed and cut into round chunks
- 4 c vegetable stock
- 1/2 c sour cream
- 1 t salt
- pepper to taste
- 1/2 c (or more) loosely packed dill and parsley
- 1 T olive oil
- 1 t lemon juice
- Heat 2 T olive oil in a large soup pan over medium heat, then add onion and cook for 6-8 minutes, until translucent.
- Add garlic and cook for 30 seconds, until fragrant.
- Add zucchini, salt, and pepper – saute for several minutes, until zucchini softens slightly.
- Add stock (it should just cover the zucchini) and simmer until zucchini is completely tender when pierced with a knife. Turn off heat and let cool.
- While soup is cooling, combine herbs, 1 T olive oil (you can use more if you need), and lemon in a food processor – chop into a pesto-like consistency.
- Once soup has cooled a bit, blend until smooth with a hand blender.
- Before serving, stir in sour cream and herb mixture, and adjust seasoning to taste.