Creamed Zucchini Soup, or in Italian Vellutata di Zucchini, is a perfect way to transform a humble and overgrown zucchini into a delicious and velvety, creamy soup. This is just one simple way to make some culinary magic in thewood-fired ovenwith this versatile vegetable during the summer months. Let's get started!
Cube the potatoes, zucchini, and mince the shallot, garlic and cayenne pepper.
Drizzle olive oil in a preheatedpotand sauté the onion, garlic and cayenne.
Wrap 2 rosemary sprigs in cooking twine. Place the rosemary bouquet in the pan to infuse everything with the aroma.
Once the onions have become translucent and slightly caramelized, add the potatoes and zucchini. Allow them to sizzle in the oven stirring occasionally. This will take about 15 minutes. During this time the zucchini will begin to become tender.
Chop the parsley and add to the thepot. Pour the boiling chicken stock over the zucchini.
Place thepotback in the oven for an additional 15 minutes. Once the vegetables are completely tender, remove from theoven.
Before blending everything up with the immersion blender, make sure to remove the rosemary bouquet from the pot.
Once the soup is velvety smooth, pour in the heavy cream and give everything a good stir.
Plate the soup, add a drizzle of olive oil, dust with cayenne pepper and an additional splash of heavy cream. Garnish with the crunchy croutons and a small sprig of rosemary. Serve hot or cooled as with a gazpacho. Enjoy!
