There seems to be a lot of late season zucchini around and I keep getting it in my CSA box. I'm pretty bored of grilling or stir frying it - but I saw this recipe for a really simple zucchini soup. I whipped it up over the weekend and thought it was great and so simple - give it a shot!
Zucchini Garlic Soup
1 1/2 quarts
1 1/2 quarts
4 tablespoons butter (**I subbed olive oil)
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
It's also summer - which means that cooking isn't always the most desirable option. I made this salad this weekend and loved it!
Asparagus Basil Salad
1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon celtic sea salt
½ teaspoon pepper
1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon celtic sea salt
½ teaspoon pepper
Steam asparagus for 5-7 minutes until fork tender. Place asparagus, tomatoes, avocado and basil in a large bowl. Stir in olive oil, lemon juice and mustard. Sprinkle with salt and pepper
I added some cooked chicken to make it a full meal. Super delicious! Thanks to Paolo for tipping me off to Elana's Pantry where I found this recipe.
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