Nature’s Bounty

August 7, 2008 at 5:10 pm Leave a comment

Our garden has been yielding mountains of zucchini and summer squash every day. To put them all to good use, I set out find a simple recipe for a big pot of soup. The fewer ingredients that weren’t growing outside my door, the better. A quick internet search later, I found this recipe.

Creamy Zucchini Soup

Ingredients (serves 4)

  • 1 tablespoon oil
  • 1 onion, coarsely chopped
  • 1 garlic clove, crushed
  • 4 large zucchini, chopped
  • 2 large potatoes, peeled, chopped
  • 1L chicken stock
  • 3/4 cup cream
  • salt and cracked black pepper

Method

  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don’t brown.
  2. Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
  3. Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper.

I doubled the recipe (at least) because I used a couple of zucchinis that were starting to resemble baseball bats. I also replaced some zucchini with summer squash. I didn’t bother peeling the potatoes (the picture above reveals my laziness.) I used vegetable stock instead of chicken. I substituted half and half for the cream, and even used a bit less than the recipe called for. Before using the immsersion blender, I added a few fresh basil leaves. Delicious!

And now my mountain of vegetables is more like a hill.

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Entry filed under: cooking. Tags: , .

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