Friday, September 10, 2010

Zucchini

You probably already know what happens if you turn your back on your zucchini plants only for a day or two, they grow to incredible sizes.




This zucchini is to big to saute and serve as a side dish, it will be have big seeds and spongy meat, but it's perfect for cream of zucchini soup.

Roughly chop the zucchini as well as a medium peeled potato which will act as a thickener, an onion and some garlic.



Saute an onion and garlic in some olive oil.







Then add the zucchini and potato.





Add enough chicken stock to cover the veggies, add some salt and pepper, bring to a boil, then reduce heat to simmer and cook until the veggies are soft.






Using a stick blender, cream the the veggies, add some cream, not much, a tablespoon of pesto if you have it, or add some fresh herbs, like basil, thyme or tarragon, reheat and serve with a slice of French bread, heaven.


2 comments:

Mel said...

That looks delicious. Thanks for sharing your recipe. It seems almost too easy.

The Hobbit said...

Adding this for my soup business.Thanks