ZUCCHINI SOUP 11/27/2009
 Here is 2 pounds of zucchini that I washed and cut both the ends off.  Then I whacked them into about 1 inch chunks....  ...and dumped them into a Dutch oven/pot.  Now I add enough homemade broth to almost cover the chopped zucchini.  Then I cook for about 10 minutes...until the zucchini becomes tender.  Once the zucchini is tender I put half of it in a blender with the broth.  Put the lid on and cover with a hot-pot-holder and blend on high till smooth. Return to pot.  Peel and chop up a raw medium onion and put into blender with the rest of the zucchini and broth. Blend till smooth. Return to pot.   That is when you add the cream. This recipe calls for a pint. Add salt and pepper to taste.  See how pale and delicate this looks. Heat till warm. Do not boil. It could make it curdle.  Here is some in a bowl. I think it needs something crunchy.  So I like to put croûtons on top. Now, if you would like to do a fat free soup...take cauliflower and some broth...cook it up like you did the zucchini and add it to the zucchini/broth mixture. It makes it creamy. You can also cook up some bacon crispy and put it on for garnish for added flavor. I think you could also treat it like French onion soup and put some crusty bread and cheese on top and broil it till cheese is melted. Zucchini Soup 2 pounds zucchini 2 cans of chicken broth or equivalent 1 medium onion, peeled and cut in 1/8th's 1 pint of cream salt and pepper to taste Clean zucchini and cut into 1 inch chunks. Put in pot with broth. Cook till tender. Blend till smooth. Return to pot. Add cream and heat slowly. Serve with croutons. |