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Silky Zucchini Soup
© Jonathan Lovekin

Silky Zucchini Soup

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all.

  1. 1 tablespoon unsalted butter
  2. 2 tablespoons extra-virgin olive oil
  3. 1 small onion, finely chopped
  4. 1 garlic clove, thinly sliced
  5. Kosher salt
  6. Freshly ground pepper
  7. 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
  8. 2/3 cup vegetable stock or low-sodium broth
  9. Julienned raw zucchini, for garnish
  1. In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
  2. Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
Make Ahead The soup can be refrigerated overnight.
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