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Saturday, May 20, 2017

Saturday's Backyard Bounty: Slow Cooker Zucchini Soup

Zucchini Soup is a great way to use up those extra zucchinis. This soup is surprisingly tasty and quick, perfect for days like today when I had lots of preserving to do! We had a relaxing dinner on the deck after a busy day. To make this soup you will need:

6 Tbs butter ( approximately 120g or 4 3/8 oz)
1 large yellow onion, chopped
1/2 teaspoon curry powder
1 1/2 pounds zucchini, ends trimmed, and cut into chunks (I always end up using closer to 2 pounds of zucchini)
2 heaped tablespoons white rice
1 Tbs chopped fresh basil
3 cups chicken or vegetable broth
salt and freshly ground black pepper, to taste
1 cup half-and-half (I use cream or, if we don't have any, sour cream)

1. Put butter, onion, curry powder and zucchini in the slow cooker, cover, and cook on HIGH to sweat the vegetables
2. Add the rice, basil, and broth, cover, and cook on LOW for 5 to 6 hours.
3. Puree with a handheld immersion blender. Season with salt and pepper. Stir in the cream. Cook on low until heated through, about 20 minutes.

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