Zucchini and Mint Soup
By Melissa Breyer, Producer, Care2 Green Living
School has started but someone forgot to tell that to the zucchini,
which keep piling up at the farmers' market oblivious to the first
orange and yellow leaves of autumn. Why not reward that earnest and
eager little squash with one last summer fling while it's still in its
prime? This quick zucchini and mint soup combines the best that summer
has to offer in a light but cozy soup, perfect for saying hello to the
fall.
The switch of seasons can be tricky. We might be
ogling our fall sweaters, but its 83 degrees out today and the
zucchini keeps on comingand coming and coming. Its so easy to rush
into the next season before the present one has called it quitsbut
what about all that zucchini? In the kitchen the trick is to use some
of summers flavors, but in dishes that pay heed to the crisp weather
that will soon be taking its place.
2 teaspoons olive oil
4 shallots, or 1 large white onion, peeled and diced
2 cloves garlic, peeled and chopped
3 medium zucchini, roughly diced into cubes
2 cups organic milk (for a vegan version, use water or nut milk)
1 vegetable stock cube
2 handfuls of fresh mint
salt and pepper to taste
In a large pan saute the onion in olive oil over medium heat until soft.
Add garlic and zucchini and saute quickly, no more than one minute. Add
milk and vegetable stock cube and bring to a boil, cover, reduce heat, and
let simmer five minutes. Remove from heat, and stir in mint (reserving a
few sprigs for garnish). Puree in a blender in batches (remember that hot
foods in a blender tend to pop up, so cover tightly). If you like a little
texture, leave some of the soup chunky. Season to taste with salt and
pepper. Serve in bowls garnished with remaining min
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