- Joined: 6/21/2003
- Location: Key West, FL
Fri, 07/16/04 9:51 AM
This was just passed on to me at a time when the zucchini are plentiful!
3/4 cup heavy cream
1 teaspoon salt
freshly ground white pepper
1/2 finely minced shallots
3/4 pound zucchini (about 2 med-lg) trimmed and thinly sliced
Mint leaves for garnish
Put everything in a med saucepan and bring it almost to a boil. Lower heat andsimmer 12-15 minutes until veggies are soft
Puree (with immersion blender or regular blender) until smooth.Transfer to bowl or pitcher and chill several hours.
Before serving adjust seasoning. Add 1/4 to 1/2 cup chicken stock to thin a little.. Serve with slivered mint leaves on top.
This is really,really yummy and easy way to use up those zuchini.
- Joined: 8/4/2003
- Location: Houston, TX
RE: Zucchini Vichyssoise
Sat, 07/17/04 2:07 AM
Thanks, lamertz. Looks good. I”ve never had any luck growing squash so I’ll have to pick some up. Here’s one for you - Curried Zucchini Soup:
2.5C chicken stock
1 T olive oil
1.5 # zucchini, sliced
3/4 C yellow onion, finely chopped
1/2 t curry powder, or more to taste
Ground black pepper to taste
Garnish: nonfat yogurt
Saute the zucchini in a heavy bottomed pan for a couple of mins, add the onion and continue to saute until translucent. Stir in curry powder and cook for one minute. Add chicken stock, bring to a boil, reduce heat, cover and simmer for 30 mins.
Cool slightly then puree in a blender, adding black pepper to taste. Serve hot or cold with a dollop of yogurt.
Yield 4 C.
This comes from a cookbook from a very upscale restaurant operated by the Methodist Hospital system here for a while that was designed to be a completely heart-healthy menu, hence the nonfat yogurt. I always cheat on that!