Well, actually the first thing I did was google zucchini soup. Compared to the last time I made zucchini soup, I would say this one is easier and honestly, much tastier (even for those of us who don't like zucchini!). I adapted this recipe from one that was featured in Gourmet in 2005.
Ingredients
- 5-6 shallots, thinly sliced
- 1 tbsp minced fresh garlic
- 2 tablespoons extra-virgin olive oil
- 5 zucchini and/or yellow squash (any ratio is fine), peeled and halved lengthwise, and then cut crosswise into approximately 1/8-inch-thick slices.
- 1 large bunch of kale, cleaned and coarsely chopped
- 3 strips of fresh lemon zest (approximately 2 by 2 inches)
- 1 tsp salt (and then more to taste)
- 1 tsp black pepper
- 1 3/4 cups fresh or reduced-sodium chicken broth
- 1 3/4 cups water
- 1 cup loosely packed coriander leaves
- 2 tbsp finely chopped fresh dill
- 1/2 cup greek yogurt (fat free is fine)
- Saute the garlic and shallots in the oil of a large pot over moderate heat. Stir occasionally and add more oil if needed to prevent burning. Cook until softened (about 5 minutes).
- Add the zucchini/squash, lemon zest, salt and pepper and cook until the zucchini is softened (about 5 minutes). Then, add the broth and water and bring the mixture to a simmer for about 3 minutes. If you want, you can test a little piece of the zucchini to see if it's tender.
- In a food processor, puree the mixture along with the coriander and dill until it is smooth. Be very careful because the liquid will be hot. You can also use a blender for this step if you have one. I'd recommend this because in a food processor, you have to puree in two batches.
- Pour the mixture into a metal bowl and place the bowl over a larger bowl of ice and cold water. Stir occasionally for about 20 minutes until the mixture is cooled.
- Use a whisk to combine the zucchini mixture and the yogurt.
- Add salt to taste.
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