Zucchini Soup Creamed with Walnuts

Zucchini Soup Creamed with Walnuts

 

 

Cook Time: 20

Servings: 4

Source: Tinkskitchen.com  Adapted from: Once Upon a Chef

 

Ingredients

 

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, cut into quarters
• 4 medium zucchini, halved lengthwise and thinly sliced
• 4 cups low sodium chicken broth (such as Swanson Organic)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, or 1 tablespoon dried, plus extra for garnish
• 1/2 cup walnuts, toasted
• 1 tablespoon freshly squeezed lemon juice, or to taste

 

Directions

 

1. Choose your method to toast the walnuts - either by non-stick pan, or in the oven at 350 degrees for 5-10 minutes.
2. Heat the oil in a large pot, add onions and cook for about 5 minutes, adding the garlic the last minute - do not brown.
3. Add the zucchini, broth, and season with salt and pepper. Boil at a low simmer for about 10 minutes until zucchini is tender. Add the dill and walnuts and remove from heat.
4. Transfer mixture to a blender, in small batches and process until smooth. Bring the soup back to a small simmer, and adjust seasonings.
5. Garnish with a swirl of olive oil, everything bagel seasoning or whatever you think may taste good - even a little extra dill is nice as well as some shaved and chopped parmesan and fresh cracked pepper. Serve immediately.
6. The original recipe states the soup may be frozen for up to 3 months - if you are freezing flat in Ziplock bags with NO air, it may last longer. Defrost in the refrigerator.
7. This recipe uses a large portion of zucchini and is a good way to use up that excess amount of zucchini.

 

 

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Notes:

May 18, 2019

 

When you have a garden, you know that you will have an overabundance of zucchini - This was fabulous! 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey