Magnificent News: Eat Voraciously: Palest golden green

Read online

Here's what's for dinner tonight.

By G. Daniela Galarza

Did a friend forward this to you? Sign up here.

Palest golden green

The other morning was gorgeous. The sun was bright but dressed in gossamer clouds that filtered its harsh beams into gentle rays. As I walked Frito beneath tree canopies, the light was filtered again, through the crowns of large oaks and maples, the mature, heart-shaped leaves of Eastern redbuds, and the feathery foliage of crepe myrtles. As the light hit the sidewalk, it took on the palest golden green, almost the color of freshly pressed olive oil.

It reminded me of the color of this recipe, a chilled zucchini soup scented with tarragon. It's another one from Ellie Krieger's Nourish column. You can tell it's a Krieger original because not only is it refreshing, it's incredibly nutritious thanks to a secret ingredient: white beans, which help thicken the soup and lend it creaminess and protein.

This recipe makes a lot, but it's also a good way to use up a boatload of zucchini — three whole pounds. If I had a backyard, I'd invite friends over for an aperitivo hour and serve this soup with glasses of tart kombucha or crisp pinot grigio.

Today's recipe

Photos by Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Chilled Creamy Zucchini Soup With Tarragon

Find substitution suggestions and other tips below the recipe.

Make Ahead: Chill the soup at least 2 hours before serving.

Storage Notes: Refrigerate in an airtight container for up to 3 days.

Want to save this recipe? View it on Voraciously here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List.

For easy printing and scaling, view this recipe in our Recipe Finder.

Servings: 6 to 8
Active time: 25 mins
Total time: 35 mins, plus at least 2 hours' cooling time

Ingredients

2 tablespoons olive oil
1 medium yellow onion (about 8 ounces), chopped
3 cloves garlic, sliced
1 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 pounds zucchini (6 medium) halved lengthwise and sliced across
4 cups low-sodium chicken broth or vegetable broth
One (15-ounce) can no-salt-added great northern or cannellini beans, rinsed and drained
2 tablespoons fresh tarragon leaves, plus more for garnish
1 teaspoon finely grated fresh lemon zest, or more to taste
1 cup plain Greek yogurt (low-fat or whole)

Steps

1. In a large pot over medium-low heat, heat the oil until shimmering. Add the onion, garlic, salt and pepper and cook, stirring, until just tender, about 2 minutes. Add the zucchini and broth, increase the heat to high and bring to a boil.

2. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10 minutes. Stir in the beans, tarragon and lemon zest, and remove from the heat.

3. Let the soup cool completely, then add the yogurt and, using an immersion blender (or a regular blender), puree until smooth. Taste, and season with additional salt, if desired. Transfer to a lidded container and refrigerate for at least 2 hours or until thoroughly chilled.

4. When ready to serve, ladle the soup into individual bowls and garnish each with a few tarragon leaves.

From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Olga Massov.

Nutrition information per serving (1 1/2 cups), based on 8: Calories: 168; Total Fat: 7 g; Saturated Fat: 2 g; Cholesterol: 4 mg; Sodium: 349 mg; Carbohydrates: 18 g; Dietary Fiber: 5 g; Sugar: 3 g; Protein: 13 g

Substitution suggestions + other tips and ideas:

If you can't have onions or garlic >> use an infused oil.
Sick of zucchini? >> This would work with yellow squash, potatoes or sweet potatoes, and carrots.
Out of beans? >> Try thickening this soup with boiled potatoes or stale bread.
Not a fan of tarragon? >> Try mint or dill.