Cold Zucchini Soup: Philadelphia Life Magazine Recipe

Philadelphia Life Magazine presents this signature preparation of Cold Zucchini Soup. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.

SPONSORED PARTNER CODE: DCLIFE10 (10% OFF)

SPONSORED PARTNER CODE: DCLIFE10 (10% OFF)

Recipe Overview & Technique

Ingredients

• 6 cups unpeeled zucchini, diced
• 1 cup onions, diced
• 2 large cloves garlic, chopped
• 2 tablespoons parsley, chopped
• 1 teaspoon dried dill weed
• 2 (14-ounce) cans chicken broth
• 1 (8-ounce) package cream cheese
• Salt and pepper to taste

Step-by-Step Instructions

1. 1. **Prep & Sauté:** Press the **Sauté** button on your Instant Pot (set to Normal/Medium). Add cooking oil and sear your meat/aromatics for 4-5 minutes until browned.
2. 2. **Deglaze (Crucial to Prevent ‘Burn’ Error):** Pour in 1/2 cup of broth or cooking liquid. Use a wooden spoon to scrape up all browned bits (fond) stuck to the bottom of the inner pot.
3. 3. **Layer Ingredients:** Add remaining ingredients and at least 1 cup of thin liquid. *(Note: Reserve dairy and thickeners for after cooking)*
4. 4. **Pressure Cook:** Secure the lid and turn the steam release valve to **Sealing**. Select **Pressure Cook / Manual (High)** and set the timer for **12 minutes**.
5. 5. **Pressure Release:** When the timer beeps, perform a **10 to 15-Minute Natural Pressure Release (NPR), then Quick Release remaining steam**.
6. 6. **Finish & Thicken:** Unlock the lid. Press **Sauté** again. Stir in reserved cream/cheese and cornstarch slurry. Simmer for 2-3 minutes until rich and thickened to your desired texture.