Equipment you’ll need:

• Cookie pan
• Skillet
• Food Processor

Ingredients:

• 4 medium zucchini - washed
• Olive oil
• Salt and Pepper
• 3 shallots
• Vegetable oil
• 2 cups chicken stock  *Substitute vegetable stock for vegetarian friendly soup!*
• 1/2 cup heavy cream

Instructions:

Preheat the oven to 400 degrees.

Cut up zucchini into 1 or 2 inch pieces, you can leave the skin on (make sure you wash them!).

Spread the pieces out over a cookie sheet. (I use aluminum foil over the cookie sheet for easy cleanup) Toss with some olive oil and sprinkle salt and pepper over them all. Roast zucchini for approx. 30 min. or until the edges are browned and zucchini is very tender.

While zucchini are roasting… Take a deep skillet pour about 1/2 - 1 in of vegetable oil in it. Turn on the heat to med-high. We are going to fry our shallots, so this oil needs to be very hot - but keep an eye on it! Cut the shallots into rings and once the oil is ready, start putting the shallots in. Fry until they are golden brown. This will probably take a few batches. I like to let these sit between a few sheets of paper towels to help draw out any excess oil. The zucchini should be just about done - so just put these shallots into the microwave or any other warm place.

Once the zucchini is done, scoop it out into a food processor. Pulse a few times to start. Now comes the fun and experimenting. I usually only add chicken stock and some heavy cream (half & half would work as well), but you can use whatever suits your taste. Just keep adding and pulsing and tasting! Once you have decided what works best for you, ladle into soup bowls and top with the fried shallots! We like to eat the soup warm, so you might have to pop it into the microwave for a few seconds to suit your taste.

I hope you enjoy it - It is one of our favorite spring/summer treats!