Wednesday, September 7, 2011

Famous Zucchini Soup

Since I mentioned it in this piece, "Moral Dilemma of the Week: I Found a Wad of Cash," I figured I may as well share the recipe.

Hardly gourmet, hardly complicated, but dammit it's delicious.

(Plus since step 9 of today's piece by Julie Feinstein Adams reminds us that BLOGS NEED TO BE UPDATED, well . . . here you go.)


About 6 medium zukes, cleaned and cut into chunks
1 chopped yellow onion (medium to large)
olive oil
3 tablespoons of chopped garlic (or more. I go with more).
3 cups of low-sodium chicken or vegetable stock (low-sodium because most national brands put the dreaded MSG in the full-sodium version)
1 cup of milk/lowfat milk/unsweetened soy milk (I prefer the soy in this)
Chili flakes
Parmesan cheese.

Put olive oil in sauce pan with onions. Cook 3 minutes, slowly stirring. Add garlic. Cook for another 15-30 seconds. Add zucchini, a pinch or two of salt, pepper, and chili flakes to preference; still stirring, cook until zucchinis begin to get tender (3-5 minutes). Add broth; bring to boil, then reduce heat to simmer for 20 min. Take off the heat. Get your immersion/hand blender; blend until smooth or mostly smooth (I like some zuke pieces still floating about in there). Add milk, stir. Parmesan to taste. Serve hot OR cold, delicious either way.

PREP TIME: Maybe 10 min.

COOKING TIME: About 30 min.

You're welcome.

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