“People expect to caramelize onions,” says chef Grant Achatz of Chicago‘s Alinea restaurant. “But zucchini browned in olive oil is equally delicious.”
Silky Zucchini Soup
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- Kosher salt
- 1½ pounds zucchini, halved lengthwise and sliced ¼-inch thick
- ⅔ cup vegetable stock
- 1½ cups water
- Julienned raw zucchini, for garnish
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 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.
Yield: 4 servings.
Source: Food & Wine, July 2014.
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