This is a soup that my Mama used to make for us when we were wee. It's really quick and simple...and my kids like it even though no one in my house really appreciates zucchini the way that I do. I think it's a texture thing, and when you make a creamed soup it seems to eliminate that problem. If I'm making it for adults only, I'll add a poblano pepper to the onions while sautéing. We had it the other night to accompany those Pesto Grilled Cheese Sandwiches and all of the green looked so pretty together. That's about as far as my food styling goes. :) This is a great recipe to have on hand a little later in the growing season when the farmer's market is overflowing with all manners of summer squash.
4 medium zucchini (about 1.5 lbs). Remove ends and slice or dice.
1 tbsp canola oil
1 onion, diced
1 clove garlic minced
3 cups of milk
2 tbsp soy sauce
Salt and Pepper to taste
(optional) sesame seeds or fresh herbs for garnish
Steam the zucchini until tender. While the zukes are steaming, saute the onions in the canola oil over medium heat until they are tender and translucent. Add the garlic and saute an additional 2 minutes to release the garlic's flavor and aroma. Remove from heat. If you are using an immersion blender, combine all of the ingredients in a soup pot and blend away. If you are using your blender...please remember that the ingredients are hot and that you can get burned by blending hot ingredients. You will probably need to divide your ingredients and blend them in two batches: 1/2 the zukes, 1/2 the milk, 1/2 the onion mixure, 1/2 the soy sauce. Blend and add to soup pot and then blend up the remaining ingredients. You can always add more milk, water or broth if you want it more 'soupy'. Season to taste. I love mine super, duper peppery...but I usually just do my own bowl that way to minimize complaints from the kidlets.
Set flame to low and heat for 5-10 minutes. Don't allow it to boil. Garnish with sesame seeds or fresh herbs if you have them on hand.