Every now and then my compulsive kitchen organization skills fail me and I end up with either too little or too much of a particular ingredient that I need for that week. Ok, maybe this week I contributed to this circumstance as I just had to pick up a few locally grown zucchini at .89/lb. I’m teetering on the edge of zucchini exhaustion this summer since I’ve made breads, ratatouille, and salads, but giving up on zucchini will mean that the summer is officially coming to an end. And I’m just not ready for that.
This Zucchini and Rosemary soup is the prettiest shade of green. Spring green with dark green rosemary flecks. It’s perfect for a casual weekend lunch or a more formal appetizer for a dinner party. We ate this soup hot the day we made it and then room temperature the next. It works both ways and a hot bowl of summer zucchini soup will take you right up to the beginning of fall, which unfortunately, is right around the corner.
Zucchini and Rosemary Soup
Bon Appetit, June 1995
Serves 4-6, depending on portion size.
1 tablespoon butter
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
6 cups chicken or vegetable stock
1 russet potato, peeled, sliced
3 medium zucchini, thinly sliced
Melt butter with oil in a large pot over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender or use a hand blender. Season with salt and pepper. Garnish with sour cream and green onions.
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