Best 3 Ina Garten Zucchini Soup Recipes
The famous chef Ina Garten, also known as the Barefoot Contessa, has shared her renowned recipe for a flavorful and comforting Zucchini Soup that has captured the hearts of food enthusiasts and healthy-eating advocates alike. This soup's combination of fresh zucchini, aromatic herbs, and a hint of lemon zest creates a light, yet satisfying dish that is ideal for a summer lunch or a cozy dinner on a chilly evening.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI VICHYSSOISE
Steps:
- Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
BAREFOOT CONTESSA'S ZUCCHINI VICHYSSOISE (INA GARTEN)
Make and share this Barefoot Contessa's Zucchini Vichyssoise (Ina Garten) recipe from Food.com.
Provided by larry 2
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onions over medium heat. Add all ingredients and simmer 30 minutes; taste.
Nutrition Facts : Calories 296.4, Fat 3, SaturatedFat 1.4, Cholesterol 7, Sodium 1142.6, Carbohydrate 61.7, Fiber 10.2, Sugar 20.1, Protein 11.5
Tips:
- To enhance the flavor of the zucchini soup, roast the zucchini before adding it to the soup pot. Roasting caramelizes the zucchini, developing a rich, nutty taste. - For a smoother soup, blend the roasted zucchini and broth mixture until completely pureed. You can use an immersion blender or transfer the mixture to a blender. - Add a touch of acidity to balance the richness of the soup by squeezing in some fresh lemon juice or adding a splash of white wine. - Experiment with different herbs and spices to create a unique flavor profile. Some popular additions include basil, thyme, oregano, and garlic. - Top the soup with a dollop of crème fraîche or sour cream, grated Parmesan cheese, and a drizzle of olive oil for a finishing touch.Conclusion:
Ina Garten's Zucchini Soup is an easy-to-make, flavorful soup that perfectly captures the essence of zucchini's delicate flavor. With its creamy texture, vibrant color, and versatility in terms of flavor customization, this soup is a delightful addition to any meal. Whether served as a light lunch, a comforting dinner, or an elegant appetizer, this soup is sure to impress your taste buds and leave you craving more.
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