Cream of Zucchini Soup
a favourite from Grace’s Place cookbook, the original recipe called for 1/3 cup of butter and 1/2 cup of heavy cream to serve – this recipe is adjusted.
YIELD
about 2 litres of soup
PREP. TIME:
20 min – give or take
COOKING TIME:
50 min. stove top
20 min. for instant pot
Good For:
any day
Introduction
About this Recipe
This soup is has only a few ingredients but the mix of dill, sage and basil is a perfect compliment to the taste of the zucchini.
Ingredients
-
1/4 cup butter (plus a little oil)
- 2 Tablespoons olive oil
-
4 medium sized zucchini, sliced or grated
-
1 large onion, diced
-
6 cups water
-
2 Tablespoons chicken bovril
- a pinch salt
- a pinch pepper
- a pinch nutmeg
- 1/4 teaspoon basil
- 1/4 teaspoon sage
- 1/4 teaspoon dill weed
Step by Step Instructions
Instant Pot : Step 1
Choose 4 fresh, medium zucchini (it’s not that particular so you’ll need to guess-timate if you have small or large zucchini). Slice, dice or grate the zucchini and set aside in a large bowl.
Instant Pot : Step 2
Dice onion. Measure your salt, herbs and spices into a small bowl and set aside. Measure your water and add Bovril. Stir to make a broth (or just use 6 cups of broth).
Instant Pot : Step 3
Measure butter and oil into the instant pot and set on sauté. Add onion. Fry til just translucent, don’t brown. Add Zucchini and fry until its limp. Add salt, spices and herbs and stir together. Cook another minute. Add broth. Turn off sauté.
Instant Pot : Step 4
Put the lid onto the pot and set about 7 minutes at high pressure. You can do a quick release if you’re in a hurry.
Instant Pot : Step 5
With a hand blender, blend until the soup is smooth. Serve.
Cream of Zucchini Soup
-
1/4 cup butter (plus a little oil)
- 2 Tablespoons olive oil
-
4 medium sized zucchini, sliced or grated
-
1 large onion, diced
-
6 cups water
-
2 Tablespoons chicken bovril
- a pinch salt
- a pinch pepper
- a pinch nutmeg
- 1/4 teaspoon basil
- 1/4 teaspoon sage
- 1/4 teaspoon dill weed
Choose 4 fresh, medium zucchini (it’s not that particular so you’ll need to guess-timate if you have small or large zucchini). Slice, dice or grate the zucchini and set aside in a large bowl. Dice onion. Measure your salt, herbs and spices into a small bowl and set aside. Measure your water and add Bovril. Stir to make a broth (or just use 6 cups of broth). Measure butter and oil into the instant pot and set on sauté. Add onion. Fry til just translucent, don’t brown. Add Zucchini and fry until its limp. Add salt, spices and herbs and stir together. Cook another minute. Add broth. Turn off sauté. Put the lid onto the pot and set about 7 minutes at high pressure. You can do a quick release if you’re in a hurry. With a hand blender, blend until the soup is smooth. Serve.
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