Cream Of Zucchini Soup

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion – chopped
• 2 cloves garlic – minced
• 2 pounds zucchini – trimmed and sliced 0.5-inch thick
• 1 small yukon gold potato – peeled and diced 0.5-inch
• 4 cups vegetable broth
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.5 cup heavy cream
• fresh chives – finely sliced (for serving)

Instructions

1. Prep the vegetables: chop the onion, mince the garlic, trim and slice the zucchini, and peel and dice the potato.
2. Melt the butter in a medium pot over medium heat. Add the onion and kosher salt and cook, stirring, until translucent and tender, 5–7 minutes.
3. Stir in the garlic and cook until fragrant, about 1 minute.
4. Add the zucchini and potato. Cook, stirring occasionally, until the zucchini starts to soften, 4–5 minutes; avoid browning.
5. Pour in the vegetable broth and bring to a boil. Reduce to a gentle simmer and cook until the zucchini is very tender and the potato is easily pierced, 12–15 minutes.
6. Remove from heat. Blend the soup until completely smooth using an immersion blender, or carefully blend in batches in a countertop blender, then return to the pot.
7. Stir in the heavy cream and warm over low heat without boiling, 2–3 minutes. Season with the black pepper to taste.
8. Ladle into bowls and garnish with the chives. Serve hot.