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 epicurious.com, 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.
Enjoy!
No comments:
Post a Comment