6.19.2012

Summer Soup #1: Grilled Zucchini Take 3

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It's hot, I am feeling lazy and craving cold cocktails. Must mean that summer is here. We have lots of squash in our kitchen, about 20, all different shapes and sizes. So this week, is squash week. We'll be eating squash in one form or another every day! Aren't you excited? I have to make sure we don't tire of this summer vegetable, considering we've got loads more coming from the garden.

The week started off with a delicious grilled zucchini soup. My third attempt since last summer, and this was the best version by far. My previous soups, were missing something, so this time around I added a couple of golden potatoes, and it made all the difference. The texture was smooth and creamy, without any cream. I did my best to capture the recipe below. 

What's next? Frittata. Stay tuned. Buy some squash.

Grilled Zucchini Soup

2-3 tbsp. extra virgin olive oil
1 onion, chopped
3 medium carrots, chopped
2 celery stalks, chopped
2 small golden potatoes, peeled and chopped
3 cloves garlic, chopped
2- 3 large zucchinis, grilled and chopped
4 cups vegetable or chicken stock
2-3 tbsp curry powder
a handful of fresh thyme
Salt and pepper to taste
Sour cream, optional

1) In a large pot, heat olive oil over medium high heat and sauté onions and garlic until translucent. Add the remaining vegetables, except for zucchini and cook for another 10 minutes. Add curry powder and stir.
2) Add the zucchini, stock, thyme and season. Bring to a boil , cover and simmer about 20-30 minutes until all the vegetables are tender. 
3) Use an immersion blender and purée the soup until smooth.  Taste and adjust seasoning if necessary.
4) Serve with a spoonful of sour cream.

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