adapted by Mary Lonergan
serves 8
6 small zucchini, trimmed and cubed (about 5 cups)
2 tablespoons kosher salt (or one tablespoon regular salt)
2 medium onions, minced
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons sweet butter
5 cups chicken stock
2 tablespoons chopped fresh herbs - a combination of oregano, basil, parsley, and chives
3 tablespoons lemon juice
salt and freshly ground pepper to taste
sour cream or Mexican crèma
Place zucchini in a colander in a sink, sprinkle with kosher salt, and allow to drain for about 30 minutes.
Meanwhile, in a large soup pot or Dutch oven, saute onions and garlic in oil and butter until the onions are golden. Dry zucchini with paper towels, removing as much salt as possible. Add to onions and cook over low heat for about 5 minutes. Add chicken stock and simmer for 15 minutes.
Purée soup in batches in a blender. Return to pot and season with herbs, lemon juice, salt and pepper. Reheat and serve, topping each serving with sour cream or Mexican crèma and snipped chives.
This is also very good served cold, especially on a hot summer day!
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