Recipes Soup Vegetable Soup Silky Zucchini Soup 5.0 (3,404) 14 Reviews Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all. Slideshow: More Zucchini Recipes By Grant Achatz Grant Achatz Instagram Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world.Grant began working in restaurants as soon as he could walk. His parents owned a diner in Michigan, and he spent his childhood years working alongside his family. After graduating from the Culinary Institute of America at age 21, Grant spent a short time at Charlie Trotter's before finding his mentor in chef Thomas Keller at the French Laundry. Grant worked for a total of 5 years at the French Laundry, eventually rising to sous chef. During his time in California, he also spent a year working at La Jota vineyards. A short stage at elBulli in Roses, Spain was exceptionally influential and led Grant to seek out his first executive chef position at Trio in Evanston, IL. It was there that his creativity and desire to innovate flourished. In 2002 and 2003, respectively, Grant was recognized by Food & Wine Magazine as one of the nation's Best New Chefs and named the Rising Star Chef by the James Beard Foundation. Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 4 Ingredients 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 garlic clove, thinly sliced Kosher salt Freshly ground pepper 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick 2/3 cup vegetable stock or low-sodium broth Julienned raw zucchini, for garnish Directions 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. 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. © JONATHAN LOVEKIN Make Ahead The soup can be refrigerated overnight. Rate it Print