Here is one of my favorite soup recipes and a safe way to get in veggies - well-cooked and pureed!
Tarragon-Zucchini Soup
1 T. unsalted butter
1 T. vegetable oil
3 onions, chopped
1 1/2 lb. zucchini, cut into 1 inch pieces
2 carrots, thinly sliced
6 c. chicken stock
1 1/2 T. finely chopped fresh tarragon plus several tarragon stems tied in a bundle
1 c. rice or soy milk
1/2 tsp. salt
freshly ground black pepper
pinch of cayenne pepper
Melt the butter with the safflower oil in a large, heavy-bottomed pot over medium heat. Add the onions and cook them, stirring often, until they are golden - 15 to 20 minutes. Add the zucchini, carrots, chicken stock and tarragon stems and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer the liquid for 15 minutes. Remove the lid, increase the heat and bring to a boil, cooking the soup until it is reduced by about one-third - 20-25 minutes.
Remove the pot from the heat and discard the bundle of tarragon. Pour the soup into a large bowl. Puree about two thirds of the soup in a blender or food processor. Return the puree to the pot. Briefly process the remaining third of the soup to achieve a coarse consistency, and pour it back into the pot. Stir in the milk, salt, black pepper, and cayenne pepper. Reheat the soup gently without letting it come to a boil. Stir in the chopped tarragon. Serve the soup either warm or chilled.
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Tarragon-Zucchini Soup
