Dinner Tonight: Silky Zucchini Soup

7/15/2014

“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
• Pepper
• 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.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.