Under a Blue Moon

It has finally cooled down around here.  We kept getting teased with beautiful Fall weather then the next day it would in the 80's again.  Wrecks havoc on one's wardrobe choices.

I made cream of zucchini soup last night.  I do this thing where I'll make something down at my Dad's and like it so much that as soon as I get back up here I make it again.  So this is the second time this week  I've made this soup.  It is so easy.

My mother used to make huge batches of zucchini soup and freeze them before she added the cream.  Then she could thaw a batch, heat it up and add the cream to it just before serving.  We're lucky enough to get lovely zucchinis well into Fall but if you don't you can make the base of the soup in the Summer when zucchinis are plentiful and then serve the soup when colder weather finally gets here.

This makes four servings.

Cream of Zucchini Soup

1 Tbsp. olive oil
1 1/2 lbs. zucchini, sliced (get small, dark, shiny ones)
2 shallots, diced
1 clove of garlic, finely diced (more if you like lots of garlic)
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
Herbed goat cheese

Saute shallots in olive oil until soft, about five mintues.   Add garlic and saute another minute.  Do not let garlic brown.  Add the zucchini and chicken broth and bring to a boil, turn down to low and simmer covered for 30 minutes. 

Blend with an immersion blender (or in small batches in your regular blender and return to the pot) and simmer for about five more minutes (At this point you can cool it down and freeze until ready to serve).  Slowly add cream, whisking briskly while adding it.  Heat through.  Season to taste with salt and pepper.

Add a dollop of herbed goat cheese when serving.  It gets all melty and adds a nice brightness to the soup.

I served it with smoked turkey and havarti panninis.