I found that a plain zuchinii soup can be very sweet – so the addition of the mushrooms and broccollini provide a lovely earthy anchor to the overall flavour.
The best part of this soup is not just its delicious flavour, nor its ability to be frozen and reheated … but the fact that it makes a great base for risotto the next day too!
- One medium brown onion – finely chopped
- two small shallots – finely chopped
- 4 cloves garlic – finely chopped
- 4 large zuchinni (courgettes) – chopped
- 2 medium field mushrooms – finely chopped
- bunch of brocollini – mince the stalks and chop the flowers
- 300ml of vegetable stock
- 150ml of cream
- 50ml of white wine
- salt, pepper and (optional) powdered chicken stock to taste.
- Start by sautèing the onion, shallots and garlic together in a mix of a little butter and olive oil until they are translucent and fragrant
- add in the brocollini and mushroom, stirring frequently until it is mixed thouroughly with the onion
- add in the zuchinni and allow the vegetables to sweat for a few minutes.
- Add the vegetable stock, stir and allow to simmer for approx 30 minutes at a low heat.
- When the vegetables have broken down, grab a hand blender (or pur into a food processor) and blend the ingredients down till you have a consistent thick liquid.
- Adding the white wine, cover and reduce the soup by cooking on low for another 30 to 40 minutes
- Prior to serving, add the cream and blend thouroughly
- Check for seasoning, pour into bowls and allow to cool for a few minutes prior to serving.
As i stated, this makes a great base for a risotto the next day and can also be used as a basis of a cream sauce for a vegetarian pasta dish as well.
[More at I’m no master chef … ]