Mmmm, Mmmm, Good
posted by Susan at 5:01 PM
Friday, June 01, 2007
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5 Comments:
That looks very good! How does one make soup? That seems like making, I dunno, a tree, or something else that can't really be *made* from scratch.
PS. I like your dishes- are they new?
Actually they are kind of new-ish. Mom bought them for us last year using her bazillion Betty Crocker points. They are Fiesta!ware and I like them a lot. They are way better than the lame stuff we picked out for our wedding that chipped and cracked after a month.
This soup was pretty easy to make (you should ask Roland for a description) and it could very easily be made vegetarian. We used a chicken stock base, but you could just as easily use a veggie base.
Roland, could I please have a description? :)
Roland's Zucchini Soup
Ingredients:
2 medium-sized zucchini
1 leek (use only the white portion)
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. dried rosemary
1/4 tsp. black pepper
1 cup vegetable broth
1/4 cup whole milk
1. Chop up 2 medium sized zucchini and 1 leek. I dice the zucchini into 1/2 inch cubes and slice the leek into 1/4 inch disks. But it doesn't really matter, because you are going to puree it all up in the blender anyway.
2. Put 1 Tbsp. of butter, margerine, or olive oil in a large saute pan or skillet. Heat on medium until melted (or if using olive oil just give it a minute or so.)
3. Add zucchini, leek, and a pinch of dried thyme, rosemary, basil, and black pepper to the pan. Saute on medium/medium high until veggies are cooked (soft). (If it starts to brown, that's great (more flavor)- just don't let anything burn!)
4. Put zucchini mixture into a medium-sized pot with 1 cup of vegetable broth. Simmer on medium/medium-low for 15 minutes.
5. Blend zucchini and broth mixture in blender (in batches if necessary)*. I recommend reserving some of the liquid as you blend it - adding it only if needed to thin out the soup. You can always add it in, but thickening the soup is more difficult.
*When blending hot liquids don't fill the blender more than halfway.
6. Return soup to medium-sized sauce pan and add 1/4 cup of cold milk. Stir and heat to a simmer (almost boiling). Remove from heat before it boils.
7. Serve hot or cold.
Thank you!! We'll see if I manage this once the zucchini are in season. I'll let you know how it goes!
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