Yummy and mild, a tasty goodbye to summer...
In medium Dutch oven saute 1 chopped yellow onion till soft. Add three zukes that
have been scrubbed and cut into 1” cubes and 3 small Yukon potatoes, peeled and
cubed. Stir to coat in the oil. Cover with organic chicken stock. Add garlic powder,
onion powder, Kosher salt and fresh ground pepper to taste (my house seasoning). Cover and bring to boil.
Reduce to simmer and cook till zukes and potatoes are soft. Puree with stick blender
till smooth. Add a squirt or two of fresh lemon juice and some fresh chopped herbs
(parsley and chives are good). Temper some cream (1/4 to 1/2 cup) in a small amount
of hot soup. Add to the pot. Taste...may need more cream and more salt and pepper.
***A sprinkling of grated sharp cheddar on top wouldnʼt be frowned on! Serve with