Hello and Welcome to Zucchini Overload- Part 2: The Creamy Zucchini Soup Edition. As you may recall from the previous blog Zucchini Overload- Part 1: Chocolate Zucchini Bread...not technically a dinner, but it could be.... we overdid it yet again and are up to our eyeballs in zucchini (well, more like ankles...since they don't grow too tall more just wide.) Which really isn't a bad problem to have at all since we were finally able to achieve our long-talked about desire to learn how to make and preserve things like zucchini relish (next up my Mom's Chili Sauce!) Three hours later and we had 5 largish-sized mason jars of delicious, tasty relish with a lovely hint of spicy heat. The sous chef was slightly disappointed that all that work only culminated in 5 jars BUT it was a learning experience and we were able to give a few jars away to some of our favourite people and save some for ourselves as well. A successful 3 hours I like to remind him. Sure.
But the zucchini kept growing....
And growing...
And growing...
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| Sid is here to provide some perspective. He's good that way ;-) |
So then as you recall, out came the mixer and the loaf pan. Not just one, but two loaves of Chocolate Zucchini Bread were made. One is currently being inhaled by me (a few slices for breakfast, a few for lunch, it's cool.) And one is currently being inhaled/has been inhaled by my niece and her family. From the picture that they sent me of Little Miss Jaida, I think it was well received. But zucchini loaf surprisingly doesn't use up as much zucchini as one would think. And then I came across a few more zucchinis growing in the garden on my nightly Tour of the Gardens. Sigh. Yup I've tried roasting up one of my favourite dishes, Ratatouille. Delicious. But I still have leftover zucchini. What the????
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| The big one in the forefront was almost used up in the zucchini relish. Almost. |
Enter Facebook. Love to Hate it or Hate to Love it. How does it know that I'm experiencing a Zucchini Dilemma??? #whydoIfeellikesomebodyswatchingme Up pops a most lovely looking recipe for a creamy zucchini soup. I must honestly say that I have never made a zucchini soup, have never even considered it....until now. I would have thought it bland as zucchini in and of itself really doesn't have much taste....but the soup was anything but. I had an extra long weekend to make up some Super Flavourful Instant Pot Chicken Broth so I'm sure that contributed to the overall flavour but I also added in Roasted Garlic and some Ginger. And of course heaps of freshly grated Parmesan cheese can only make the whole situation over the top delicious. Super easy with very few ingredients. We've enjoyed it for dinner tonight. I will enjoy it again tomorrow for lunch.
Only three more zucchinis to go...anyone want a zucchini? Please?!?!
Cheers from Bistro 164!
Creamy Zucchini Soup
adapted from SkinnyTaste.com
Ingredients
1 onion, chopped
A couple cloves of garlic, or some Roasted Garlic Paste...a few Tbsps depending on your love of garlic
A couple of Tbsps of Ginger Paste
4-5 cups of roughly chopped zucchini, with skins on (thank gawd no peeling)
6 cups or so of your favourite broth (chicken or veggie, your choice)
2 Tbsps of either fat reduced sour cream or 2% Plain Yogourt (I went with the yogourt)
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnishing (I also added some to the soup...we love our cheese here at Bistro 164)
Directions
Add the broth, zucchini, onion, garlic, ginger and zucchini to a large pot. Bring to a boil. Lower heat and simmer for 20-30 minutes. Remove from heat and puree with an immersion blender. Add in the sour cream/yogourt and puree again. Add the salt and pepper and top with heaps of Parmesan cheese. Serve piping hot. Enjoy!
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