The weather in Atlanta has been rather dreary and downright soggy. Yesterday I was convinced the rain would never end and I'd be forced to fashion my tub into a canoe and row it down Greenwood with all my pets in tow! Instead I opted to play with the ingredients in my fridge and concoct a new soup recipe!
I love making soup since it's really and truly impossible to mess it up. Assemble yourself a few different vegetables, cook the ingredients together [roast them, sauté them, grill them, etc.] then puree it all together and voila! A hearty and satisfying meal.
Though not the most autumnal of ingredients, zucchini is so readily available, and is a staple item in my fridge. Had I had a couple zucchini available, I might have forgone the mushrooms, but I'm actually really pleased with the combination!
The fridge is also swimming with scallions right now [or green onions as some of you may refer to them], and I figured they would bring a bright, freshness to the soup.
I always eyeball the ingredients I put in a soup, but when I think a soup might be one I'd like to repeat, I'll make note of the quantities, and share the recipe with friends and family and anyone who reads this blog!
Here it is!
Zucchini & Mushroom Soup with Scallions
- 1 large zucchini, ends cut off and roughly chopped
- 5 oz button mushrooms, roughly chopped
- 1 small shallot, diced
- 3 garlic cloves, minced
- 3 green onions, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon extra virgin olive oil [or coconut oil]
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon urfa chili [or a pinch of red pepper flakes]
- 2/3 cup dry white wine
- 1/2 cup vegetable broth
- 1 cup whole milk [or coconut milk]
- 1-2 tablespoons heavy cream [optional]
- creme fraiche [1 teaspoon per bowl of soup]
Melt butter with extra virgin olive oil over medium heat. Add garlic and shallot and cook, making sure not to brown, for 2-3 minutes. Raise heat to medium high and add zucchini and mushrooms and sauté for 5 minutes until lightly golden. Add the spices and white wine and scrape up any bits from the bottom of the pan. Cook 2 minutes and add the vegetable broth and cook for 10 minutes until the liquid has reduced. Add the milk and cream, and cook for another minute or two. Add the scallions [reserving a couple tablespoons for garnish], and spoon everything into the blender and blend until smooth [some people prefer a thicker texture, but I like a smoother soup myself!]. Pour into bowls, place a dollop of creme fraiche in each bowl and garnish with scallions. Serve immediately. Serves 4-6
This soup has a nice little kick to it from the chili, and it has a wonderful earthy quality from the mushrooms, yet still feels fresh and light. I HIGHLY recommend trying this using coconut milk, since it adds an extra depth and slightly exotic flair to this simple soup. Do make this on a rainy day, with a hearty dose of toasted bread and white wine by your side. You won't regret it!