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!
9/12/08
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3 comments:
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. :)
i need cooking lessons form M. and your garden photos are glorious!
Thank you!
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