Quick. Zucchini soup!

29 08 2010

We just got back from a super fun, albeit brief, vacation up in Seattle with our dear friends The Dr & Heimer.  In addition to drinking more than I probably should have, I ate waaaay too much salami.  Well.  Not really.  I mean, I wouldn’t give any of it back.  But my tummy is definitely wanting other, more…high residue, food stuffs.

Zucchini soup!

Pictures of soup are never that appetizing so I thought I’d include a peek at the multi-grain bread and butter that accompanied this fine improvised meal.

Emma’s Post Salami Hog-fest Zucchini Soup

  • 3 medium zucchini, diced
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery rib, peeled and chopped
  • 1 small head of garlic (head, not clove), peeled, chopped, and 1 Tbs of garlic set aside
  • zest of 1 lemon
  • 2 Tbs chopped basil
  • 4 cups stock
  • 1Tbs + 1tsp olive oil
  • 1 bay leaf
  • parmesan cheese rind
  • salt and pepper to taste

Heat 1 Tbs olive oil in a large pot and soften the onions (I always add a little salt to my onions while the are softening).  Meanwhile, heat up the stock in a separate pot.  Push the onions to the side of the pot and add the carrots and celery, cooking for about 3 minutes before stirring in with the onions and pushing to the side.  Add in the garlic (minus that 1 Tbs) and let cook for about 30 seconds.  Add in the zucchini and stir all the ingredients together. Let cook for about 4-5 minutes and then toss in your cheese rind and bay leaf, and pour in the hot stock (we had chicken stock on hand but any stock would do).  Simmer for 10 minutes to let the flavors blend, tasting and adding pepper and salt as necessary; be careful with the salt as the parmesan will add quite a bit of that to the soup.  Pull out the cheese rind and chop it up, returning it to the pot (or, as Lidia Bastianich likes to say – eat it as the cook’s treat), and then add the zest, basil, 1 tsp olive oil (I use a nice one for this) and the Tbs of garlic that you set aside for the last couple minutes of cooking time.  Serve with hearty bread and butter.




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