Zucchini Soup (hot Or Cold)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 quart chicken stock (4 cups) or 1 quart chicken broth (4 cups)
• 3 lbs zucchini, trimmed, washed, quartered and sliced (6-7 zucchini, more zucchini if you want thicker soup)
• 1 shallot, minced
• 6 garlic cloves, pressed
• 1/4 cup parsley, snipped
• 1 tablespoon fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• zucchini, sliced thin (for garnish)
• parmesan cheese, grated (for garnish)

Recipe

• 1 in a large saucepan, combine broth, zucchini, onion, shallot, and herbs.
• 2 simmer, covered, until zucchini is tender (20-30 minutes), stirring occasionally.
• 3 remove from heat and transfer, in batches, to a food processor or blender; purée until well-mixed and smooth (transfer the batches to a large bowl as they're finished).
• 4 stir in the cream and milk, and run through the blender again.
• 5 season to taste with salt and pepper.
• 6 serve hot, or cover and chill for 6-8 hours.
• 7 garnish with a slice of zucchini and a sprinkle of grated parmesan.