Zucchini Walnut Soup
Showcase seasonal vegetables and herbs from the garden with fresh thyme and lemon zest that bring this soup to life.
1 tablespoon olive oil
1 large shallots, finely diced
4 garlic cloves, diced
3 zucchinis, chopped
1/2 cup walnuts, chopped
1 tablespoon dried thyme
1 1/2 tablespoons fresh thyme leaves
1 bay leaf
1 1/2 cups vegetable broth
zest of 1 lemon
salt and pepper to taste
Yields: 4 appetizer portions
1. In a saucepan drizzled with olive oil and on medium high heat, add shallots and garlic, and sauté until soft.
2. Add bay leaf, thyme and sauté until fragrant, approximately 1-2 minutes. Add zucchini and sauté for an additional 4-5 minutes until zucchini is soft. Add walnuts, and sauté for another two minutes before adding broth and bringing to a boil.
3. Once boiling, reduce heat and cover on low for 5 minutes. Remove bay leaf and set aside to cool.
4. In a food processor, add soup mixture and zest of one lemon, and pulse until smooth. Serve with a garnish of fresh thyme, crumbled walnuts, a drizzle of olive oil and freshly-squeezed lemon if desired.