freezing soup zucchini

Zucchini Velvet

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A simple, elegant soup

I love to eat this soup year-round.  It tastes fresh and buttery and comforting all at the same time, and is a lovely green color.  In the summer, when zucchini abounds, I often make a double batch.  We’ll eat half of it for lunch, and freeze half (without the milk and parsley) for later.  I’ve also substituted yellow crookneck squash to make a bright yellow soup with a mildly nutty flavor.

1 1/2 lbs zucchini, washed and sliced
3/4 cup water
3/4 tsp sea salt
1 tsp sugar
generous pinch dried thyme

3 Tbs. unsalted butter
2 Tbs. finely chopped onion
3 Tbs. all purpose flour
1/2 tsp salt
freshly ground pepper

2 cups milk
minced fresh parsley

Place zucchini, water, 3/4 tsp salt, sugar, and thyme in a saucepan.  Bring to a boil; cover and simmer until tender, about 15 minutes.  Puree in blender, or puree right in the pan with an immersion blender.  

In a large saucepan over medium heat, saute onion in butter until tender, but do not allow to brown.  Whisk in flour and continue stirring until mixture is golden and bubbly.  Add 1/2 tsp salt, freshly ground pepper, and pureed zucchini.  

*If you are planning to freeze the soup for future use, do not add milk and parsley now.  Let it cool somewhat and package in freezer containers or wide-mouth jars leaving 1 inch headspace.  Label with date and directions.  For each 2 cups soup base, you’ll want to add 1 cup milk when you heat and serve the soup.

If you are going to serve the soup immediately, whisk in the milk and heat until somewhat thickened, whisking occasionally.  Do not allow soup to boil or it will curdle.  Taste for seasoning.

Ladle into soup mugs and serve garnished with a sprinkling of minced fresh parsley and crackers on the side.

Yield:  4 servings

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