|I used light green zucchini from my garden. If you use standard zucchini, the soup will be a deeper green|
Really? Sounds sort of odd together, doesn’t it? But, it tastes delicious. Zucchini is not all that exciting on its own. The apple adds just the right amount of sweetness and acidity. It’s apple season, why not?
Zucchini and Apple Soup
1 large apple, peeled, cored & diced
2 Tablespoons butter
1 Tablespoon olive oil
2 medium zucchini, diced
1 large onion, sliced
½ cup cider or apple juice
¼ teaspoon ground nutmeg
½ teaspoon black pepper
4 cups chicken stock
½ cup light cream
4 Tablespoons chopped parsley
Heat the butter and oil in a soup pot. Add the apples, zucchini, and onion. Cook over medium heat until the onions have softened but do not brown.
Add the cider, nutmeg, and black pepper. You can add a bit of salt here if you are using unsalted stock. Cover the pot and cook for 15 minutes. Add the stock, cover, and cook for another 15 minutes.
Puree everything in a blender or with an immersion blender. Add the cream and heat until hot. Taste and add more salt and pepper, if needed. Garnish with chopped parsley and serve hot.
Adapted from Apple Cookbook by Olwen Woodier, Storey Publishing, 2001.