Silky Zucchini Soup
Grant Achatz/ Food & Wine
I NGREDIENTS
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
Kosher salt
Freshly ground black pepper
1 1/2 pounds zucchini, halved lengthwise and sliced 1/4-inch thick
2/3 cup vegetable stock or low-sodium broth
1 1/2 cups water
Raw zucchini, julienned for garnish
PREPARATION
In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper, and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
Working in two batches, puree the soup in a blender until it's silky-smooth.
Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.