Zucchini Soup

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Lodge Cast Iron Nation Great American Cooking from Coast to Coast

  • Yield: 4 to 6 Servings


  • 6 small zucchini, trimmed and shredded
  • Salt
  • 1 tablespoon olive oil
  • 2 tablespoons salted butter
  • 2 medium onions, finely minced
  • 1 garlic clove, minced
  • 5 cups chicken stock or broth
  • 2 tablespoons chopped fresh herbs of your choice (oregano, basil, parsley, chives)
  • 2 tablespoons fresh lemon juice
  • Freshly ground black pepper
How to Make It
  1. Place the shredded zucchini in a colander over a bowl, sprinkle with salt, and allow to drain for about 30 minutes.
  2. Heat the oil and butter together in a Lodge 5-quart cast iron Dutch oven over medium heat until the butter melts. Add the onions and garlic, and cook, stirring a few times, until the onions are golden, about 10 minutes.
  3. Dry the zucchini on paper towels, and add to the onion mixture. Cook over low heat for about 5 minutes. Add the stock, and simmer for 15 minutes.
  4. Using an immersion blender, puree the soup in the pot. Let the soup cool a little. Stir in the herbs and lemon juice, and season with salt and pepper to taste. Reheat and serve.

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