Saint Lucifer Cream of Zucchini Soup


Ingredients:

  • 1 small white onion, quartered

  • 2 cloves of garlic, minced

  • 5 medium zucchinis, skin on, cut in large 1" chunks

  • 32 oz. of low sodium chicken broth, made with Goya chicken bouillon

  • 2 tablespoons of greek yogurt, 2% fat or more for a creamier soup

  • Kosher salt and black pepper to taste

  • Drizzle with St. Lucifer Divine Virgin - Habanero Infused EVOO

  • Parmesan cheese to finish and serve hot

Directions:

  • Combine prepared chicken broth, onion, garlic, and zucchini in a large pot over medium heat and bring to boil.

  • Lower heat, cover, and simmer until zucchini is fork tender, about 20 minutes.

  • Remove from heat and puree with an immersion/soup hand-held blender, or food processor.

  • Add yogurt and puree again until smooth.

  • Add salt and pepper to taste.

  • Ladle soup into bowls and finish with and St. Lucifer Divine Virgin - Habanero Infused EVOO Parmesan cheese.

  • Leftovers store well in refrigerator for 3-4 days or freeze for up to 2 months.

Download Printable Recipe Here

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PO Box 165 Royersford, PA 19468

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