Tarragon Zucchini Soup

10 02 2010

My youngest, Gaelen, used to be a really picky eater especially when it came to anything green and healthy, but Grandma made this soup for us and he gobbled it down. Go Grandma!!! This is especially delicious in the summer when zucchini and fresh herbs grow prolifically, but these days you can get zucchini all year long. So when you are sick of the long winter and are dreaming of the lazy days of summer, try this soup.

1 tbsp. unsalted butter

1 tbsp. safflower oil

3 onions, chopped

1 ½ lbs. Zucchini, trimmed and cut into 1 inch pieces

2 carrots, thinly sliced

6 cups vegetable stock

1 ½ tbsp. finely chopped fresh tarragon, plus several stems tied in a bundle

1 cup milk

½ tsp. Sea salt

freshly ground black pepper

pinch of cayenne pepper

Melt the butter with the safflower oil in a large soup pot over medium heat. Add the onions and sauté until golden – 15 to 20 minutes. Add the zucchini, carrots, stock and tarragon stems, and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer the liquid for 15 minutes. Remove the lid, increase the heat, and boil the soup, skimming off any impurities that rise to the surface. Continue to cook, stirring occasionally, until the soup is reduced by about one third – 20 to 25 minutes.

Remove from heat and discard the bundle of tarragon stems. Pour the soup into a large bowl; Puree about two thirds of the soup in a blender or food processor. Return the puree to the pot. Briefly process the remaining third of the soup to achieve a coarse consistency, and pour it back into the pot. Stir in the milk, salt, pepper and cayenne. Reheat the soup gently without letting it come to a boil. Stir in the chopped tarragon. Serve the soup warm or chilled.


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