Hey look, I have another zucchini recipe for you! Sick of summer squash yet? Luckily I’ve been doing so many different things with zucchini that I haven’t gotten tired of it. I recently got some HUGE squashes from my mother’s plant (“ones that got away”) and took them off her hands. Perfect excuse for soup! Read on, soup lovers.
This recipe is really easy. No potatoes or cream used, and the soup is still thick and rich-feeling, but so so so fresh. The starchy component in bigger zucchini provides enough mouthfeel–I considered adding cream, but upon a quick experimental analysis, it didn’t significantly add anything to the end result. But, I had to add some of last season’s herbes-de-provence–the lavender and fennel go swimmingly with zucchini and onions. You might be surprised at how well they blend–you’d be hard-pressed to pick individual spices or herbs out of the total experience, but it certainly wouldn’t have the depth without it. Who knew lavender was such a team player?
You can make this soup ahead and reheat gently (it might even get better!) or serve it chilled on a hot night. I can easily imagine some fennel-forward pork sausage and crusty bread on the side. However you make it work, enjoy!
Herbes-de-Provence Zucchini Soup with Feta Cheese
A simple, delicate and floral soup using late summer ingredients to their max!
- 2 # zucchini (four small or 1 1/2 HUGE)
- 3 oz. onion (about 1/2 medium)
- 2 t. butter
- 1 t. Champagne vinegar
- 1 t. Herbes-de-Provence
- 3/4 t. kosher salt
- feta cheese, for garnish.
- Julienne onion and medium dice the squash. No need to be precise.
- Melt butter in warm saucepan. When hot, add onion; saute until starting to brown.
- Add Herbes-de-Provence and add a small amount of water to deglaze the pan; stir to prevent burning.
- Add zucchini and stir around to coat with butter and spices.
- Add water to just cover and bring to a low boil.
- Cook until just tender–about 10-15 minutes; remove from heat.
- With a slotted spoon, remove vegetables from water and let cool slightly, about 1/2 hour.
- Puree thoroughly in a food processor and add back to liquid.
- Bring up to a simmer; add salt and pepper, vinegar.
- Let reduce slightly, stirring frequently. Taste and adjust if desired. Thickness will vary depending on water content of squash and size of saucepan.
- Garnish with feta cheese as desired.