This tasty soup from the Americas Test Kitchen is a great way to use up some of the plethora of zucchini that tends to take over the kitchens of many home gardeners. I added a little butter at the end for a tad more richness.
Ingredients
- 3 tbsp olive oil, divided, plus extra for serving
- 2 1/2 lbs zucchini (2 1/4 lbs sliced 1/4 inch thick, 4 ounces cut into 1/4-inch pieces)
- 1 lb leeks, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, washed thoroughly
- 3 cloves garlic, slice thin
- 1 tsp plus, a pinch of table salt
- 1/2 tsp pepper, plus a pinch
- 1/4 tsp red pepper flakes
- 4 cups chicken broth or vegetable broth
- 2 ounces (2 cups) baby spinach
- 3 tbsp chopped fresh dill, plus extra for serving
- 1/2 cup sour cream, plus extra for serving
- 2 tbsp butter
Instructions
- Serve with crusty bread. This soup is also good served cold: After adding the sour cream, refrigerate the soup until it’s fully chilled, and then adjust the consistency with cold water as needed and season with salt and pepper to taste.Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add sliced zucchini, leeks, garlic, 1 teaspoon salt, ½ teaspoon pepper, and pepper flakes and cook until vegetables are softened, about 8 minutes, stirring occasionally. Stir in broth and bring to simmer. Cook, covered, until vegetables are tender, about 15 minutes.Meanwhile, combine ¼-inch zucchini pieces, remaining 1 tablespoon oil, remaining pinch salt, and remaining pinch pepper in bowl.Stir spinach and dill into soup until wilted. Off heat, blend soup with immersion blender until smooth, 2 to 4 minutes. Whisk in sour cream. Season with salt and pepper to taste. Optionally, Add a couple tablespoons of butter at the end to increase richness.Serve, garnishing individual portions with marinated zucchini and extra oil, dill, and sour cream.Happy Eating!!
