A variety of thyme , lemon thyme’s tiny leaves carry a citrus-and-thyme scent and taste. Substitute with fresh thyme and 1 teaspoon grated lemon zest if needed.

What are hakurei turnips?

Hakurei turnips have a mild, sweet taste and are available at farmers markets and Asian grocery stores. Substitute red radishes if needed.

Zucchini Soup

Active Time:

35 mins

Total Time:

1 hr 35 mins

Servings:

This silky-smooth soup of sautéed alliums and zucchini simmered in vegetable broth with spinach and herbs comes together easily. An ice bath preserves the soup’s stunning green color and helps to shorten chilling time. Be sure to taste the soup and adjust seasoning a final time once it’s fully chilled. This recipe comes from executive chef Michael Anthony of the iconic Gramercy Tavern in New York City.

Frequently Asked Questions

What is lemon thyme?

A variety of thyme, lemon thyme’s tiny leaves carry a citrus-and-thyme scent and taste. Substitute with fresh thyme and 1 teaspoon grated lemon zest if needed.
What are hakurei turnips?

Hakurei turnips have a mild, sweet taste and are available at farmers markets and Asian grocery stores. Substitute red radishes if needed.

Notes from the Food & Wine Test Kitchen

When shopping, try to pick smaller zucchini, which are more flavorful and less watery than the larger ones.

Suggested pairing

Pair this soup with a floral white wine blend, such as Channing Daughters Vino Bianco.

Make ahead

The soup can be made through step 4 and stored in an airtight container in the refrigerator for up to three days.

Ingredients

Soup

2 tablespoons olive oil
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium leek, white and light green parts only, trimmed and thinly sliced (about 1 1/4 cups)
5 small shallots, thinly sliced (about 1 cup)
3 large garlic cloves, thinly sliced (about 1 tablespoon)
5 fresh lemon thyme sprigs
6 cups good-quality vegetable broth (such as Zoup!)
4 medium zucchini, halved lengthwise, seeded, and sliced (about 6 cups)
2 teaspoons kosher salt, plus more to taste
3 cups packed baby spinach (about 3 ounces)
1/2 cup lightly packed fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves

Garnish

4 small hakurei turnips, thinly sliced (about 2 1/2 ounces)
3/4 cup thinly sliced yellow and/or green summer squash
Fresh lemon juice, to taste
Salt and black pepper, to taste
Extra-virgin olive oil, for drizzling

Directions

Make the soup

Fill an extra-large bowl with ice and water, and place a large bowl over top; set aside. Heat olive oil in a large pot over medium. Add onion, leek, shallots, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes.
Add lemon thyme to pot; cook, stirring constantly, 1 minute. Add broth, and bring to a simmer over medium-high. Add zucchini and salt; increase heat to high, and bring to a gentle boil. Let boil until zucchini is tender, about 3 minutes.
Add spinach, parsley, and basil to pot. As soon as greens are wilted, pour mixture into prepared bowl in ice bath. Stir mixture constantly to cool quickly and preserve color, about 5 minutes. Remove and discard lemon thyme. Working in 2 to 3 batches, transfer solids to a blender using a slotted spoon, and process until very smooth and creamy, adding enough liquid from bowl to blender to achieve a thin consistency, about 1 minute per batch.
Pour soup through a fine wire-mesh strainer into an airtight container. Season with additional salt to taste. Cover soup and remaining greens cooking liquid in bowl, and refrigerate until chilled, about 1 hour, or until ready to serve.
Make the garnish

Just before serving, bring a medium pot of water to a boil over high. Meanwhile, prepare a bowl of ice-cold water; set aside. Add turnip and squash slices to boiling water; cook 1 minute. Transfer to prepared bowl of cold water using a slotted spoon; let cool slightly, about 30 seconds. Drain and pat slices dry; wipe bowl dry. Season turnips and squash to taste with lemon juice, salt, and pepper. Set aside.
Taste and adjust soup seasoning as needed. If needed, stir in up to 1/2 cup reserved greens cooking liquid, 1/4 cup at a time, to thin soup until it is just thin enough to coat the back of a spoon. Serve soup garnished with turnip and squash slices and drizzled with extra-virgin olive oil.