zuchinni soup does this make sense

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Zuchinni soup does this make sense

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gold21

Wed, Jan 07 2015, 2:32 pm

I sautéed 3 onions
Then sliced 5 medium zuchinni with peel on
Added 2 cloves of frozen garlic
Added water to cover everything
How much soup will this make?
I am not working off any specific recipe, as I don't have one.
Does this sound right?

anonymrs

Wed, Jan 07 2015, 2:38 pm

6-8 qt pot. I have a pot of zucchini soup cooking right now and I used these amounts (plus a whole head of roasted garlic for a yummy taste!)

tigerwife

Wed, Jan 07 2015, 2:38 pm

Sounds yummy. Just add some salt and pepper to taste (and a drop of chicken consommé if you use it).
If you're still up to the sautéing part, try adding a couple of chopped stalks of celery (I assume you are blending the soup).
Depending on how big the zucchini are, you might get 4-8 portions. Here they're pretty small but in the US I know they're way bigger.

gold21

Wed, Jan 07 2015, 2:44 pm

Ok that's the amount of soup I need.
Anonymrs, LOL, something about this weather begs for zuchinni soup.
Tigerwife, I don't have celery, but that's actually a good idea- I'll try that next time.
Thank you for your help Tongue Out

greenfire

Wed, Jan 07 2015, 2:54 pm

I make a veggie soup that I put carrots tomatoes along with garlic & onions in a food processor & use that as a base for a nice soup with added zucchini, broccoli & other stuff

greenfire

Wed, Jan 07 2015, 2:56 pm

http://imamother.com/forum/vie.....+soup

gold21

Wed, Jan 07 2015, 3:57 pm

Sounds yummy Greenie
I think I will try it!

greenfire

Wed, Jan 07 2015, 4:04 pm

excellent

remember soup is about the water & the flavour ... so you can always add more spices or more water

for me I just put the water half way until after I cut the veggies & stuff cause that way I can add water according to what room is left - making a large pot of soup ...

p.s. good soup will disappear quicker than you realize

makes some garlic bread or grilled cheese sandwiches to go along with it & enjoy

ra_mom

Wed, Jan 07 2015, 6:19 pm

gold21 wrote:

You will probably get a 4 quart pot of soup / 2 two pound containers / serves 6.
Bring to a boil; lower heat and simmer 30 minutes. Add half a tsp each dried dill and parsley, a pinch dried basil, and almost 1 Tbsp salt. Blend with hand blender. Serve.

oliveoil

Wed, Jan 07 2015, 8:40 pm

sounds like a bit too much water for zuccini soup.

gold21

Wed, Jan 07 2015, 8:45 pm

oliveoil wrote:

sounds like a bit too much water for zuccini soup.

LOL it came out yum. Thanks anyway

gold21

Wed, Jan 07 2015, 8:46 pm

ra_mom wrote:

Yum. Thanks!

ra_mom

Wed, Jan 07 2015, 8:51 pm

oliveoil wrote:

sounds like a bit too much water for zuccini soup.

I put in about 1 cup water for each nice sized zucchini and get a creamy soup. Water comes about 3/4 up

anonymom

Wed, Jan 07 2015, 9:13 pm

Sounds like my zuke soup. Only difference is I add frozen (or fresh) basil. And sometimes leeks instead of onion.

Bebesimcha

Thu, Jan 08 2015, 12:42 am

Try adding a small piece of fresh ginger. Peel it & add it in one piece. Prob the size of your thumb for a small pot. If you don't want a very strong ginger taste then discard before freezing.
Hearty appetite

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