This might just be one of the easiest soups you will ever make. And despite the simplicity, it is unbelievably satisfying. Brian and I make this about every other week. And since it snowed in Seattle this weekend, it was the perfect addition to our fire while we stayed hunkered down as a mere 3 inches fell. Coming from Chicago it felt silly, but it’s a big deal here….people don’t leave the house when snow falls, so we decided to join the masses!
I mentioned this soup in my Mastering the Grocery Haul post, so if you use the shopping list, you should have everything you need.
2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
1 3/4 pounds medium zucchini, cut to 1/2 inch thick
3 cups stock (chicken or vegetable)
Salt and freshly group black pepper
3 tablespoons creme fraiche or sour cream
Your favorite hot sauce for garnish
In a saucepan, heat the olive oil. Add the chopped onions and cook over moderate heat, stirring, until soft—about 5 minutes. Add the zucchini and cook, stirring until sizzling—about 2 minutes. Add the stock and bring to a boil. Simmer the soup over moderate heat until the zucchini is tender—about 10minutes.
Working in batches, puree the soup in a blender until smooth. Rewarm the soup in a saucepan, season with salt and pepper and whisk in the creme fraiche or sour cream. Ladle into bowls and garnish with hot sauce.
Recipe adapted from Food & Wine Annual Cookbook 2012.