![]() Add onion to the pot, then roughly chop garlic and shallot add to the pot. Peel and chop onion, then drizzle olive oil into the pot. Print Recipeĥ) Serve chilled, and garnish with crème fraiche and fresh chives. Directions Preheat soup pot over medium-low heat. Reduce the heat and simmer for 15-20 minutes. Stir in the beans, zucchini and vegetable stock and bring the mixture to a boil. Add the garlic and red chilli flakes and continue to cook for another minute. Cover and put in the refrigerator to chill.ĥ) Serve chilled, and garnish with crème fraiche and fresh chives. Heat the olive oil in a large soup pot or Dutch oven and saut the leek, carrot and celery for 4-5 minutes over medium heat until softened. ![]() Pour the soup into a large bowl or pot.Ĥ) Season with kosher salt, freshly cracked black pepper and curry powder. Add the chicken broth, and simmer everything together over medium-low heat, about 15 minutes, or until the potato is soft and tender.ģ) Let the soup cool, and pour into the blender in batches, pureeing until smooth. Add the onion, sprinkle with salt, and sweat until soft and tender, but not browned, about 5 minutes.Ģ) Add the potato chunks, and the zucchini, and stir until all mixed together. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10. Add zucchini, onion, garlic, and chicken broth. 1 large russet potatoes, peeled and choppedġ) In a medium sized pot, heat the oil over medium-high heat. Add the zucchini and broth, increase the heat to high and bring to a boil. Heat a large pot on the stove to medium-high heat. Stir until combined and remove from heat. After 15 minutes, remove the bouquet garni and add cup of heavy cream. One of my favorite soup recipes, this creamy asparagus soup is made without heavy cream just vegetables, broth, and a bit of Parmesan cheese pured to. Bring the soup to a low simmer (not boiling) for 15 minutes. Then add the stock, bouquet garni, dried thyme. The curry flavor adds that little bit of kick, and I like it garnished with crème fraiche or sour cream, and a sprinkle of fresh chives. Add the zucchini to the pot and continue cooking on medium heat till softened, about 4-5 minutes. This one is particularly light, and I like it best served chilled, although it is very nice hot too. Breads and soups are a favorite of mine, because they can be frozen and enjoyed later in the year. As we grow monster zucchini in the garden, I am always looking for new ways to use up massive amounts of the summer squash. This is a really nice, mild, summer soup.
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