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.