While some might say the best part of fall is the weather, or the bright leaves, we can all agree, deep down, the best part is the food. There’s pumpkin pie and pecan pie to satisfy the sweet tooth, a big Thanksgiving dinner for those who love a hearty meal, and plenty of soups and stews to warm us as cold weather creeps into Williamson.
We asked local foodie and DIY queen, Alisha Toler to share one of her favorite fall recipes with Williamson Forward. Creamy zucchini soup is a recipe she found in a one-pot cookbook, so you can prepare this delicious soup in a crockpot or slow cooker. Don’t you love a dish that doesn’t require you to dirty up every dish in the cabinet?!
Alisha first made this recipe after a trip to the Williamson Farmers Market, where she purchased plenty of zucchini, and she chose this one because it’s warm and brings good memories to mind. “This is warm on a cool day, and it reminds me of a soup my grandmother used to make,” she says.
Creamy Zucchini Soup
What You’ll Need:
1 tablespoon unsalted butter
1 large shallot, chopped
1 ½ pounds of zucchini, chopped
1 cup homemade chicken or vegetable broth (store-bought is fine if you’re short on time!)
1 large russet potato, peeled and chopped
Salt and pepper, to taste
½ cup heavy cream
½ teaspoon nutmeg
1 tablespoon finely chopped chives
How to Prepare:
Start by putting in the butter, and place it on normal heat. When the butter has melted, add the shallot and cook until brown. Add the zucchini, potato, salt and pepper, and stir to combine. Cook for about fifteen minutes, and add the cream and nutmeg. Puree the soup, and serve warm and topped with salt, pepper, and chives.
So, who’s hungry for some soup? Thanks for sharing this with us, Alisha!