Zucchini Soup with Mint
Created by Chef John KryskoComfort Restaurant, Hastings
Serves: 4 – 6
Course: Appetizers & Soups
Season(s): Summer
Ingredients
- 1/4 cup extra virgin olive oil
- 2 cups finely chopped onion
- 1 pound potatoes
- 3 pounds zucchini, diced into ½ portions
- 10 fresh mint leaves and 10 fresh basil leaves
- 2 tablespoons fresh dill weed
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon white ground pepper
- leaves from half a bunch of Italian parsley
- salt
Instructions
In a soup pot over medium heat, warm half the olive oil. Add onions and cook until they are translucent, about 5 min. Stir in potatoes.After about 2 min., season with salt and pepper and add enough water to cover potatoes and onions. Simmer for about 10 min. and add zucchini. Add an additional ½ cup water, cover and simmer until zucchini is cooked through, about 5 min.
Remove from heat and add herbs. Puree in batches, or in its entirety, using a food processor. Use remaining olive oil to keep soup from becoming too thick when blending. Serve immediately.How do you #eatdowntoearth?
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