A Cure for What Ails Us
Saturday, March 08, 2008
Like everyone else in the area (it seems), our family was hit with the flu bug last week. I need to make something mild and soothing that didn’t require much effort. After staring into the freezer for far too long, I settled on a nice cream of zucchini soup. The bonus was getting to use six cups of my shredded zukes from last summer’s garden. Let’s face it: it’s time to start whittling away the freezer stash. The result was fresh, soft and soothing.
Zucchini Soup
Saute one onion, one shallot and some minced garlic in a mixture of butter and olive oil until very soft. Add 6 c. shredded zucchini, sprinkle with some flour, and add about 4. cups water or broth. Season with salt and pepper and some herbs (I t. of oregano and 1 t. of thyme plus a couple of bay leaves will do.) Simmer for 30 minutes or until very soft. Add a little milk or cream at this point and bring it to temperature. I used my immersion blender to partially puree the soup. Serve with shaved parmesan.
