Recipe: Zucchini Soup with Tarragon and Sun-dried Tomatoes (blender or food processor)

ZUCCHINI SOUP WITH TARRAGON AND SUN-DRIED TOMATOES

1/4 cup olive oil
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
3 cloves garlic, minced
1 onion, finely chopped
2 pounds zucchini, diced
2 potatoes, peeled and diced
6 cups vegetable stock
2 teaspoons dried tarragon
1/4 cup minced fresh flatleaf parsley
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Croutons (for serving)

In a large pot, heat oil over medium-high heat. Add tomatoes, garlic and onion. Saute until onion is softened, about 3 minutes.

Add zucchini and saute until it starts to soften, about 3 minutes.

Add potatoes, stock and tarragon. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.

Using an immersion blender, pulse the soup in 2 or 3 quick spurts to partially blend it, leaving it chunky (or process about one-third of the soup in a food processor or blender in batches.

Return soup to the pot. Stir in parsley, lemon juice, salt and pepper. Ladle into bowls and top with croutons.

Makes 6 servings
Source: 300 Sensational Soups by Meredith Deeds and Carla Snyder