Guest guest Posted September 1, 2004 Report Share Posted September 1, 2004 > Zucchini Soup > -------- ------------ -------------------------------- > 1 1/2 to 2 pounds small zucchini > sea salt > 2 tablespoons unsalted butter > 2 medium-sized yellow onions -- diced > 2 cups chicken broth > freshly grated nutmeg > 2 teaspoons finely chopped fresh mint > 3 cups milk > freshly ground pepper > 1/2 teaspoon fresh lemon juice -- or to taste > 4 thin lemon slices > > Trim the zucchini and shred on a medium-holed shredder; you should have 6 to > 7 cups. Alternatively, use the shredding disk of a food processor. In a > colander set over a bowl, layer half of the zucchini. Sprinkle with salt, > then top with the remaining zucchini and again sprinkle with salt. Set aside > for 25 to 30 minutes to drain off the bitter liquid. > > Pick up the drained zucchini by small handfuls and squeeze out the released > juice. Return the zucchini to the colander and rinse under cold running > water to wash out the salt. Again, squeeze out the moisture by handfuls, > then set aside. > > In a large saucepan over medium-low heat, melt the butter. Add the onion and > sauté, stirring, until translucent, 3 to 4 minutes. Add the chicken broth, > cover, and simmer until the onion is tender, 15 to 20 minutes. Transfer the > onion and liquid to a food processor fitted with the metal blade or to a > blender; purée until smooth. > > Return the onion purée to the pan and add the zucchini, a pinch of nutmeg, > and 1 teaspoon of the mint. Bring to a simmer, cover, and simmer for 6 to 8 > minutes. Add the milk and season with salt, if needed, pepper, and the 1/2 > teaspoon lemon juice or more to taste. Heat until very hot, but do not allow > to boil. Taste and adjust seasonings again. > > Ladle into warmed individual bowls. Sprinkle with the remaining mint and > garnish each serving with a slice of lemon. > > - - - - - - - - - - - - - - - - - - - > > > NOTES : Freshly grated nutmeg brings out the flavor of most green > vegetables; if you haven't used it before, give it a try. You can also add a > finely shredded carrot to the soup if you like, or add 8 to 12 small peeled > and deveined shrimp (prawns) during the last 4 to 5 minutes of cooking. It's > worth the extra time to salt and drain the shredded zucchini. The step > removes a slight edge of bitterness. Don't worry about the salt; most of it > washes away in the squeezing and rinsing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2011 Report Share Posted June 22, 2011 OK I think I'll try this tomorrow...my aunt and uncle are coming into town and I am not sure if they will want dinner or not so this might be easy enough to have on hand in case they are hungry. It sounds like I could combine it with a turkey avocado panini and fruit for dessert for a pretty tasty meal. THANKS for sharing - I love this group!On Sat, Jun 11, 2011 at 10:45 AM, Terry Pogue <tpogue@...> wrote: 4 medium zucchini -- sliced 1/2 cup onion -- chopped 1/4 cup rice -- long grain 2 cans nonfat chicken broth plus water to cover zucchini 1 teaspoon salt 1 teaspoon curry powder 1 teaspoon dijon mustard 1/2 cup nonfat yogurt Quote Link to comment Share on other sites More sharing options...
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