This recipe from Chef Michael Anthony was just as good as Chef Grant Achatz's Silky Zucchini Soup but it had another layer of complexity because of ALL the other vegetables in it -- there are 12 (including the herbs)!
We took this recipe and simplifed it by A LOT. See notes below. In short, we sauteed, then blended, then served it hot. We'll eat the leftovers chilled.
Soup Ingredients: zucchini, leek, spinach, yellow onion, shallots, garlic, lemon thyme, parsley, basil, vegetable broth, olive oil, Kosher salt
Garnish: hakurei turnips, summer squash, lemon juice, extra-virgin olive oil, salt, pepper
Tips:
- Literally just sauteed everything, blended it and served. No ice bath, no straining through a wire-mesh strainer, no chilling of the soup.
- Added red pepper when sauteing the vegetables.
- Used 5 sprigs of thyme and lemon zest since we don't have lemon thyme.
- Didn't use turnips.
- Topped with sauteed squash, Parmesan and croutons.
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