For a healthy lunch or dinner on a summer day, it’s hard to beat this simple soup, which takes advantage of the zucchini that seems to overflow everyone’s garden at this time of year. Take the time to salt and drain the shredded zucchini to remove any slight edge of bitterness. Don’t worry about the soup being too salty; most of the salt is removed during the squeezing and rinsing.
Simple Zucchini Soup
- 1 1/2 to 2 lb. (750 g to 1 kg) small zucchini, shredded
- Salt and freshly ground pepper
- 2 Tbs. unsalted butter
- 2 yellow onions, chopped
- 2 cups (16 fl. oz./500 ml) chicken broth
- Grated nutmeg
- 2 tsp. finely chopped mint
- 3 cups (24 fl. oz./750 ml) milk
- 1/2 tsp. fresh lemon juice
- 4 thin lemon slices
1. Layer half of the zucchini in a colander set over a bowl. Sprinkle with salt, then top with the remaining zucchini and again sprinkle with salt. Let drain for 25 to 30 minutes. Pick up the drained zucchini by small handfuls and squeeze out the released juice. Return the zucchini to the colander and rinse quickly under cold running water to remove the salt. Again squeeze out the moisture, then set aside.
2. In a large, heavy pot over medium-low heat, melt the butter. Add the onions and sauté until translucent, 3 to 4 minutes. Add the broth, cover and simmer until the onions are tender, 15 to 20 minutes. Remove from the heat and let cool slightly.
3. Working in batches, puree the mixture in a blender. Return to the pot. Add the zucchini, a pinch of nutmeg and 1 tsp. of the mint. Bring to a simmer, cover and cook for 6 to 8 minutes. Add the milk and lemon juice, and season with salt and pepper. Heat until the soup is very hot, but do not let it boil. Serve, sprinkled with the remaining mint and garnished with the lemon slices. Serves 4.
Find more soup recipes for every season and occasion in our cookbook
Williams Sonoma Soup of the Day, by Kate McMillan.