16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
1 garlic clove, halved
3/4 cup fresh flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
3 tablespoons chopped fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add onion and minced garlic; sauté 5 minutes or until tender. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes.
Place half of the zucchini mixture in a blender; cover tightly, and process until smooth. Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture. Place pureed zucchini mixture in pan. Cook over low heat 5 minutes or until thoroughly heated. Keep warm.
Preheat oven to 400°.
Place bread slices in a single layer on a baking sheet. Coat bread with cooking spray. Bake at 400° for 5 minutes or until toasted. Rub bread with cut sides of garlic clove.
Place parsley, tarragon, and chives in a small bowl. Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pour over parsley mixture; toss well.
Spoon 1 cup soup into each of 8 bowls. Divide parsley mixture evenly over toasted bread slices. Top each serving with 2 bread slices. Serve immediately.
Very good. Added a few leftover mushrooms and some asparagus. And as one reviewer mentioned some lemon juice. Did not serve with the bread and herbs, filling on its own for lunch. My husband needed a bit more so a dollop of sour cream for his.
Like other raters, I found the soup itself to be a little on the bland side, and too peppery. Would add a dash of cream or sour cream, or perhaps lemon juice to play up the flavor a little. The croutons, on the other hand, were to die for, especially the fresh tarragon! Don't skip that bit.
Awesome soup! Make it all the time since its easy, healthy and delicious. The first time I made it, it was WAY too peppery, so since then I've cut it in half, and added more to taste at the end. Also, peeling the zucchini and using white pepper makes for a beautiful presentation.
Good soup but don't know if I would rave about it. I did everything exactly as written and found it to be a little bland. This could be because I made it in January when zucchini is out of season, however the squashes flavor was good when tasted while preping. A little extra salt and splash of fresh lemon juice helped to bring out the flavor a little bit.
I followed the recipe exactly and I really enjoyed this soup. The texture was nice and creamy. I do agree the pepper flavor was pretty strong and would consider cutting down on it next time. The herb bread made the soup extra special, although it would be great with plain bread if I was short on time or didn't have the necessary herbs on hand. This recipe will be added to my rotation.
This is a really good soup. Can't believe how creamy the zucchini was after pureeing. Added 1 t of curry powder to add more depth of flavor, but overall very good base recipe and we will definitely be making again.