one of my client’s favorite soups.
caramelized summer zucchini soup!
recipe(ish)
onions
green zucchini
extra virgin olive oil
kosher salt
baking soda
fresh thyme leaves
chicken stock
butter
#cooking #food #easyrecipe
this is one of my client’s favorite soups I’ve making this soup for a while now and it’s super super simple and easy and amazingly flavorful if you do it right it’s a caramelized zucchini soup now what makes this soup taste so good is the method I take almost equal amounts onions and green zucchini and slice them relatively thin to speed up the cooking process you basically cook down the onions with extra virgin olive oil salt and baking soda the baking soda really breaks down the onions quickly and makes caramelizing them faster then when the onions have broken down to Mush I add grated garlic fry that up and add my Cube zucchini I also add in some fresh thyme leaves it’s going to take a while but trust me it’ll be worth it just cook that down making sure it doesn’t burn when most of the liquid has cooked off and you’ve got the zucchini and onions caramelized I add the chicken stock bring it to a boil and throw it into a blender then I add some butter to give it some richness and a nice mouth feel and blend until completely smooth enjoy
21 Comments
Part of why the baking soda help is the change of the pH to be more alkaline which makes the maillard reaction faster. That because the pH provides an environment to let the sugars and protein able to reduce (opposite of oxidizing) with one another with less energy.
How much baking soda did you put?? a little concerned about consuming a lot of baking soda
I've tried making caramelised onions using baking soda (apparently it breaks down pectin in vegetables) but it left a bad taste in the onions. How do you get rid of the bicarbonate taste ?
Watching your videos and seeing how you make such delicious food, I can empathize with dogs/cats looking at their owner’s food😅
Will it taste the same if you had to peel the zucchini first? I want try it out but I’m not allowed the fibre from the skins.
Whats the garnish ! Is it canned truffle?
How long does it approximately take to let the onions break down, so they get this mushy texture? 🙂
What if you cant have onions 🤔 😢 i usually just dont add onion when i cook. I even have to make my own seasonings too for certain things. You are amazing and i love learning more things from you.
So good this one i saved toy list of recipes to try 🤗 i love add to it a lil bit of chilli oil or coarsely crushed peppercorn on top cuz thats what my pallette loves… thankuuu for recipe 😄🙏🏻
maybe this will convince me to like zucchini, i will try making this!
Just made this!!! Absolutely delicious. Going to add to my summer rotation!
Is there a reason you dont use an immersion blender for the blended soups? I find it way easier than pouring hot soup in the blender and it's not an expensive piece of equipment
Could you provide the recipe? Tx.
Are all the knives yours or your clients? Do you bring your own tools with you? Can you do a line up of all knives 🫣 please and thank you! 😍
Love your channel and this recipe! Do you add cream in addition to the butter or run the onions and zucchini through a sieve after blending? Your soup looks so creamy, lite green, and smooth with no little dark bits from the zucchini skin.
Thanks for the baking soda tip which I saw in one of your past videos. I added it to the tomato sauce I cooked up yesterday and it really helped cut the acidity. I used to use sugar but had to use a lot which bothered me.
Just made this tonight. Was excellent
I made this, following the instructions in the video, with the only changes being that I added a bit of curry powder and that I withheld the butter. It turned out absolutely phenomenal, and I usually hate zucchini. I would highly recommend it.
Thank you sir. Wish I’d seen this like 3 months ago but better late than never. Will make this week
Have made this twice and it is absolutely delicious and super simple to make 10/10 👩🏽🍳 😘
I have SO MANY zucchinis from my garden all 10-12 inches gorgeous- using them up now making multiple batches of this incredible and yummy soup to freeze. My winter just got brighter 😊