"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"
By: The Food Hunter
I was browsing through recipes on Epicurious this past weekend, not sure what I was even in the mood for, when I came across this recipe for zucchini soup. To me it sounded healthy and delicious and I was smitten. This was probably one of the easiest soups I've ever made and yet it presented very elegantly. I would highly recommend this soup especially if you are trying to impress someone.
I was browsing through recipes on Epicurious this past weekend, not sure what I was even in the mood for, when I came across this recipe for zucchini soup. To me it sounded healthy and delicious and I was smitten. This was probably one of the easiest soups I've ever made and yet it presented very elegantly. I would highly recommend this soup especially if you are trying to impress someone.
Gourmet, July 2008
(printable recipe)
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes.
Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.
Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.
Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls.
No comments:
Post a Comment