M's restorative zucchini soup

At your request, M has written down for me the recipe for that amazing zucchini soup. This is a simple recipe, and the flavor is contingent upon the freshness of the herbs and vegetables!

The basics:
- 2 medium zucchinis, chopped or sliced (or in our case, one gargantuan zucchini, the size of a small law office)
- 1 medium onion, julienned
- 2 large garlic cloves, minced
- olive oil
- chicken stock or broth
- salt and pepper to taste
- fresh herbs

Heat olive oil in a heavy skillet or wok. Sauté onion and garlic until just transparent - do not allow to scorch. Add zucchini and toss swiftly over fairly high heat until bright green. Do not overcook. Remove vegetables, allow to cool slightly, and purée in a blender. Add chicken stock until consistency is thick and creamy. Season to taste with salt and pepper (we use ground rock salt and a lot of fresh-ground peppercorn - it brings out the flavor). For an autumn soup, we like a consistency that is almost smooth, but still hearty. Garnish with whatever fresh herbs you have in the garden. Thyme, rosemary and lavender are all good in this soup. Voila!


tiffany said...

Yum. I love pureed soups...reminds me of a fabulous trip to Ireland that we enjoyed a few years ago. I lived on pureed soups and dark breads while there. :)

Tish said...

i need cooking lessons form M. and your garden photos are glorious!

Mamacita said...

Thank you!