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–+ servings

Zucchini Soup with Lemon Pepper Polenta

5 | 3 reviews
This soup is rich and comforting yet surprisingly filled with light ingredients. I call it a perfect "transition" recipe, as we ease into fall from summer.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings

Equipment

Ingredients

  • 3 large zucchini, 30 ounces / 850 grams
  • 3 cups small Yukon Gold potatoes, 24 ounces / 680 grams
  • 1 large yellow onion , 12 ounces / 340 grams
  • 4 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • 1 lemon for zest and juice
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 2 teaspoons Diamond Crystal kosher salt, plus more to taste
  • 1 teaspoon caraway seeds
  • 1 teaspoon red pepper flakes
  • 4 tablespoons salted butter, 2 ounces / 57 grams
  • 1/3 cup all-purpose flour , 1.6 ounces / 46 grams
  • 4 cups unsalted vegetable stock, 32 ounces / 907 grams
  • 2 cups water, 16 ounces / 453 grams
  • 1 cup fresh parsley, 1.5 ounces / 42 grams
For the lemon pepper polenta
  • 1 cup polenta, 5 ounces / 145 grams
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

Instructions 

  1. Begin with the mise en place. Quarter one zucchini lengthwise, then slice it crosswise into bite-sized pieces. Use a rasp-style grated to grate the remaining two zucchini. Add this all to a large bowl and set aside.
  2. Quarter the potatoes. Add them to the zucchini bowl.
  3. Finely dice the onion and grate the garlic. Set these to the side.
  4. Place a 7-quart Dutch oven (or large pot) over medium heat. Add 1/4 cup of olive oil and let it heat up for a few minutes.
  5. Add in the onion and cook for 5-6 minutes, stirring often. While the onion is cooking, grate in two teaspoons of lemon zest (nearly the whole lemon). Crack in 1 teaspoon of freshly ground black pepper and season with 1 teaspoon of salt. Add 1 teaspoon of caraway seeds and 1 teaspoon of red pepper flakes. Stir to combine.
  6. Add the garlic and cook an additional 4-5 minutes, or until the onion is taking on a touch of color and the garlic is fragrant.
  7. When the onion has softened, add in the 4 tablespoons of butter. Let this melt fully and reduce the heat on the pot to low. Add 1/3 cup of flour and mix everything into a paste.
  8. Pour in the vegetable stock about 1/3 cup at a time, being sure to mix it into the pot well before adding another 1/3 cup. It will start to form a thick and creamy soup base. Season with another teaspoon of salt.
  9. When all of the broth has been added, add the zucchini and potatoes to the pot. Stir and add 2 cups of water. Bring this to a simmer, cover and let simmer for 45 minutes. This will build flavor and get both the zucchini and potatoes to an amazing texture.
  10. While the soup is simmering, finely chop the parsley and set it aside. Halve the lemon and set that aside, too.
  11. To make the polenta topping, set a large pan over medium heat. Add the 1 cup of polenta and season with 1 teaspoon of salt and 1 teaspoon of pepper. Squeeze in the juice from half the lemon and drizzle in 3 tablespoons of olive oil. Stir often and toast until the polenta starts to turn golden brown, about 5-6 minutes. Taste and season with salt as preferred. Set aside.
  12. When the soup is done simmering, stir in the chopped parsley and squeeze in the juice from the remaining lemon half. Taste and season with salt as preferred.
  13. To serve, ladle into six bowls, top each with the lemon pepper polenta and enjoy!
Serving: 16ouncesCalories: 482kcalCarbohydrates: 59gProtein: 8gFat: 25g