This summertime soup makes any meal special, but topping it off with an edible flower creates a visual masterpiece! It's a super simple recipe that you can make ahead and even freeze. Oh...did I mention it's just as delicious served hot? So go ahead and "put up" extra so you can enjoy that abundance of zucchini all year long!
Nail this recipe and it will become a foundational favorite in your kitchen. Interchange the vegetable for whatever you have on hand. Asparagus, peas, and broccoli will all sub-in beautifully for the zucchini. Give it a whirl!
Recipe By: Adapted from California Fresh
Serving Size: 4
Yield: 4 cups
1 large onion, chopped, or 3 small-medium leeks, cleaned and sliced
1 tablespoon butter or olive oil
1 pound zucchini, sliced
2 tablespoons fresh thyme leaves, tough stems removed
3 cups low-sodium chicken broth, vegetable broth or water
1/2 teaspoon salt, to taste
2-5 tablespoons lemon juice, to taste
1. Saute onion in butter until tender, about 5 minutes. Add zucchini, thyme and broth. Simmer 20 minutes.
2. Allow soup to cool. Puree in blender until just smooth. Add 2 tablespoons of lemon juice and salt. Add additional lemon juice and salt, to taste. (I like to add the lemon juice just before serving so hold off adding the juice if you intend to serve the soup later.)
3. Serve cold or hot. Serve each bowl topped with (unsprayed) edible flowers, such as pansies, chives or nasturtiums.