Creamy Zucchini Soup

Change is in the air. While I was walking through the farmer’s market in Capitol Hill last weekend I was admiring the abundance and variety that all the vendors have. We have hit that point where you are still seeing summer’s harvests while autumn’s harvest is starting to sneak in. This is one of the best times to visit a farmer’s market here because there are so many options. While we were at the market Brian and I picked up a treat from one of the bakery stands and sat in the park to take it all in. The sun was shinning, the air is cool, and we are starting to see the leave's colors slowly change. 

It is easy to see all the new produce at the stands and start craving things like pumpkin, kale, apples, and pears. But looking at the last of the zucchini and corn I am hoping to hold on to summer just a bit longer if I can. The air might not be as warm as I would hope for, but it will be summer in my kitchen, at least for this one meal.

Zucchini is the ultimate summer vegetable. You can prepare it in a multitude of ways, but the most perfect way to prepare zucchini when the air is cool like this is make a soup with it. I really love making a Creamy Zucchini Soup. I have been been making this soup almost as long as I have been cooking. The ingredients are simple and the epitome of its taste is sunshine and summer. I love throwing this dish together and it is comforting and homey in the way that most simple meals are. After the farmer’s market and seeing all those signs that summer is about gone I needed this; one last hurrah to savor the bits of goodness that summer was here. Thank you summer in my bowl of creamy zucchini soup, after this I can move onto autumn.

Creamy Zucchini Soup (Feeds 4 - 6)

6 cups sliced zucchini

1 onion, chopped into medium sized pieces

3 cloves of garlic, trimmed and sliced in half

3 tbsp olive oil

1/2 tsp crushed red pepper flakes

1 - 1 1/2 quarts veggie or chicken stock

1/4 cup sour cream

Sea salt and fresh black pepper to taste

First, place a 6 quart pot over medium to hight heat. once heated through add your olive oil and heat until warm. Add the onion and zucchini and stir together. Let it all simmer and sizzle with the occasional stir about five minutes; the onions and zucchini will start to brown around the edges a bit. Add in your garlic and chili flakes and stir it all together again and simmer it all together about five more minutes. You are looking for the contents of the pot to soften a bit. Season the mixture with sea salt ad fresh black pepper to your liking and let it simmer.

Next, add your stock to the pot and let it all simmer together. Giving the pot a stir every so often, let the pot simmer and reduce by a 1/4.

Then,  once your pot is reduced you can remove it from the heat and let it cool about 10 minutes. Once it has cooled a bit you can add your sour cream. Using an immersion blender or food processor, carefully puree the whole pot together. 

Finally, place the pot back on your burner on medium heat and heat through. Stirring it frequently. Once warmed through, season again with sea salt and fresh black pepper to taste. Serve while warm and enjoy.