This recipe is surprisingly EASY! And HG Strict, of which I am always looking for new ones 🙂 This recipe inspired by www.sfgate.com Of course, I had to make some changes to make it just the way I like it 🙂 Enjoy!
Fry in med size pot for couple minutes:
2 Tbsp butter
1 small bunch green onions, diced
3 cloves garlic, chopped, crushed, whatever you like 🙂
1 tsp lemon zest (or just use more lemon juice)
Add to pot, bring to boil and simmer for 30-40 mins
2 pounds zucchini (approx) chopped into cubes
3 cups chicken stock (Homemade prefered, Click for recipe)
1 Tbsp Basil
2 tsp sea salt
Pinch fresh ground pepper
1-2 tsp lemon juice
3 Tbsp sour cream
Pour all into blender, till smooth. Easy peasy, right? 😀
Reheat and/or eat as is!
This mildly resembled pea soup, until I added the lemon juice and sour cream, and then BAM! Totally different soup, and so yummy!!!
Tip: Could try some cubes of mozza cheese and/or some fresh blended tomatoes in there! YUM!
Tip for Lemon Zest: Who has the energy and time to actually ZEST a lemon right?! LOL 😀 What I did was squeeze as much of the juice out as I could, set aside, and put the lemon peel and all into a food processor and zip away! When all chopped small, Using a tsp, scoop in tsp amounts on a plate and freeze. When you remember it, pop them off the plate into a zip lock and store in freezer till you need it! Awesome hey?! 😀
Try some of these recipes with this Cream of Zucchini Soup: