Zucchini-Mint Soup

Name: Zucchini-Mint Soup
Yield: serves 4
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium white onion, finely chopped (about 1 1/4 cups); 1 small garlic clove, crushed with the flat side of a large knife; Coarse salt; 3 medium zucchini (about 1 1/2 pounds), thinly sliced crosswise; 1 1/4 cups homemade or low-sodium store-bought chicken stock; 2 tablespoons thinly sliced fresh mint leaves

January 26, 2012

You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it’s hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

Recipe notes

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