If you have been reading my blog then you will recall the promise I made last week. I had blogged about our preview of the Restaurant Week menu at Bene, the Italian restaurant at the Sheraton Hotel and I was so blown away by the zucchini soup that I requested the chef for the recipe. You can read more about the menu and Restaurant Week here but if you want to find out how to make the soup, read on.
This soup is perfect for those cold evenings that Bangalore is known for and we were lucky enough to experience one of those on the night that we were at Bene. It made the soup all the more special and it hit just the right notes. The recipe is simple enough but nailing that perfect colour is a bit of a challenge. I tried the recipe myself and got the flavors spot on but the color was a bit off. I think watching the zucchini constantly and cooking it over a low flame will ensure that it doesn’t burn and therefore compromise the color. Anyway, do give it a try and let me know how it went.
Bene’s Green Zucchini Soup: Recipe courtesy of Chef Bela Rieck, Executive Chef at the Sheraton Hotel, Brigade Gateway
Servings: 4 portions
| Ingredients | Quantity |
| Green zucchini | 500 gms |
| Sliced onion | 1 no |
| Chopped garlic | 2 cloves |
| Chopped thyme | 1 sprig |
| Unsalted butter | 50gms |
| Salt | To taste |
| Crushed black pepper | To taste |
| Vegetable stock/chicken stock | 300 ml |
| Fresh cream (Optional) | 70 ml |
Method of Preparation:
- Select young and green zucchinis, wash and dice them roughly.
- In a pot, start by melting the butter, add onion and garlic, cook over low heat.
- Sweat the onion for about 2 minutes then add in the zucchini, thyme and salt as required.
- Cook for another 2-3 more minutes. Add your preferred stock and bring it up to a boil. Skim the soup as and when required.
- Then simmer, and cook until the zucchini has been cooked. Do not overcook as the colour of zucchini will turn to brown.
- Blend the soup to a fine puree, strain into another pot. If the soup is very thick add little bit more stock.
- Heat up the soup, add cream and check for seasoning.
- Serve hot garnished with a dollop of mascarpone cheese or parmesan cheese or simply fresh cream.
This is a great way to get kids to eat zucchini – my Boo licked her bowl clean 🙂
If you haven’t already made your Restaurant Week bookings then please do them quickly and don’t miss out on an exciting culinary affair.
Happy Cooking (or maybe slurping!) 
Zephyr in the Sky 
Sounds good! Will give it a try!
Let me know how it turns out!