Guest guest Posted September 1, 2004 Report 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
Guest guest Posted June 22, 2011 Report 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
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