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Zucchini, Lemon Thyme & Ginger Soup
Recipe serves
:
4
A Little Background
Although it has recently felt a bit like summer, it technically is still spring. And since it is, I thought what better way to highlight this fact than with a nice light soup that features one of spring’s often overlooked ingredients; zucchini! This recipe can also be made as a vegetarian version by replacing the chicken stock with vegetable stock.
What you'll need
1.4 kg (3 Lb) Zucchini
2 medium onions, roughly chopped
25 grams (approx 3 cloves) chopped garlic
15 grams (1 wine cork sized knob) finely chopped ginger
65 ml (2 fluid ounces) extra virgin olive oil
1 cup dry white wine
1.5 litres (1.6 quarts) chicken stock
1 tbsp fresh lemon thyme, finely chopped
1 lemon
Sea salt flakes
Black pepper mill
What to do
In a medium sized saucepan on medium-low heat, add about 2/3rds of the olive oil and Sauté garlic, onion & ginger until soft & translucent (approximately 10 minutes)
Add the remaining olive oil & increase the heat to high
Add the zucchini & stir until the zucchini is vibrant in colour (approximately 3 minutes)
Add the wine & deglaze the pot while cooking off the wine, (approximately 1 minute)
Add the stock and lemon thyme and bring to the boil
Reduce the heat to low and simmer for approximately 30-40 minutes
Remove from the heat and puree in a blender or in the pot with a stick blender
Juice of 1 lemon can be stirred in just before serving to give it a real lemon kick (optional)
Season to taste and serve
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Recipe By
Paul Hegeman
Styling By
Paul Hegeman
Photography By
Jason Hamilton
© Chef's Pencil 2007