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HOMEGROWN Cookoff 2011: Ingrid's Zucchini Soup

I've been a little behind on cooking all of the veggies that come in my weekly CSA share, but last night I managed to get the massive zucchini and green pepper haul under control! I called up my mom and asked her for her dear friend Ingrid's delicious zucchini soup. Ingrid passed away a few years ago, and I still remember her - still strongly fighting the cancer that ultimately took her - dropping off freshly dug potatoes and a container of this soup with ingredients from her garden.

Ingrid's Zucchini Soup

2 T. butter

2 Large onions, diced

4-6 zucchini, diced

2 green peppers, diced

3-5 cloves of garlic, chopped

salt & pepper to taste

Fresh parsley and/or basil, finely chopped


Sweat onions in butter until soft, then add the zucchini, peppers and garlic. Cover and cook 15-20 minutes until veggies are soft. Puree in a blender (taking care with hot stuff!) or by using an immersion blender (love mine!). Add salt, pepper and herbs to taste.

This will make a rather thick puree, which you can thin with chicken or vegetable stock. Substitute olive oil for the butter for a vegan version!


This is a part of The Great HOMEROWN Cookoff 2011 recipe contest. Submit yours today!

(photo from Flickr: Wally Hartshorn)

Views: 161

Comment by Karin Chamberlain on August 15, 2011 at 8:41am
And to top it off my mother always added a dollop of sour cream and some finely chopped chives! Thanks for sharing!


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