There is just something so special about this soup to me. It’s probably one of the first memories of knowingly eating a vegetable and LOVING it. When my grandma would cook, I would sit at the bar that spanned her kitchen and watch. And talk. And ask questions. Sometimes she would invite me in to help, but usually she was a one woman show.
This soup is super simple to make and is just soothes the soul. There is an actual recipe which I have attached a photo of, but I have tweaked it and made it my own which is what I’m sharing with you. They aren’t much different and in my opinion it tastes exactly as I remember (grandma didn’t use the cream). One of the beautiful things about cooking to me is the flexibility. You can be creative and play with flavors as you go. With baking you have to be too precise with measurements and temperatures and that’s not me.
5 medium/large zucchini, washed, but not peeled, and cut into chunks
1 large sweet yellow onion, chopped
1 box chicken broth
First melt a tablespoon or two of butter in a large pot. Sautee the onions with the two salts until translucent. Add the remaining ingredients. Let this cook until the veggies are soft enough to puree with a blender, about 15-20 minutes depending on the size of the veggies. In this instance I used the immersion blender since it is less mess. I top my serving with a lot of black pepper which always results in the hiccups – you’ve been warned.
Side note – season this to your liking. I’m liberal with all of them. My boys like food salty and spicy and while I don’t go overboard, you know it’s there.
This is just one of my childhood favorites. I feel very fortunate to have copies of so many of my childhood favorites that I now recreate for my own little family. I have a love for cooking because of my grandma and I know she would be proud of the cook I have become.
I am reminded with Thanksgiving around the corner that we need to slow down and take time to love and appreciate one another. Be tolerant of the world around you. This is what we get so make the best of it and appreciate how good we truly do have it.