Thursday, October 28, 2010

food for thought: cchini soup

Soup season is in full swing here in Colorado, and I couldn't be happier...

This week I made (Zu)Cchini and Rosemary soup. I enjoyed a couple of warm tasty meals and even had enough to share ;* The original recipe came from, but I have tweaked it a bit:

  • 1T butter
  • 1 T olive oil
  • 1 small or medium onion, chopped
  • 2 garlic cloves
  • 2 tsp. minced fresh rosemary
  • 3 cans of chicken broth
  • 3 oz. dry sherry
  • 3 oz. water
  • 2 russet potatoes, peeled, sliced
  • 3 medium zucchini, thinly sliced

Melt butter with oil. Add onion; saute until translucent, about 5 min. Mix in garlic, rosemary and potatoes; saute for a few minutes. Add stock, dry sherry and water; bring to a boil. Reduce heat and simmer 10 min. Add zucchini; simmer until tender about 15 min. Puree with hand blender or in blender, working in batches. Season with salt, pepper and white pepper.

Ladle into bowls, top with croutons.


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