Zucchini Soup Review - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Zucchini Soup Review (/showthread.php?tid=61514) |
Zucchini Soup Review - cjs - 08-03-2008 and Red Pepper Mayo from Soups, Stews & Chilies book - very tasty!! This will be a great base soup to add all the goodies in the garden as they come ripe! ![]() and the pita chips (from homemade pitas - which were wonderful! ![]() Re: Zucchini Soup Review - HomeCulinarian - 08-03-2008 I don't have that book yet and have tons of zucchini. Looks really good. Did you post this recipe in another thread already? Re: Zucchini Soup Review - cjs - 08-03-2008 No, here it is - Zucchini-Parmesan Soup makes 4 1/2 cups Sweat in 3 T. unsalted butter: 4 cups zucc, diced (about 1 lb.) 1 cup onions, diced 1 T. garlic, minced Stir in; puree: 2 cups chicken broth (I used a combination of chicken & corn stocks) 1/4 tsp. ground nutmet 1/2 cup carrot, diced 1/2 cup heavy cream (I used evaporated milk instead) 1/4 cup parmesan, grated Finish with: 2 T. minced fresh parsley Salt & pepper to taste Sweat zucc, onion, and garlic in butter in a large saucepan over medium heat. Cook for 10 min, stirring occasionally. Stir in broth and nutmeg, and bring to a boil Reduce heat and simmer till zucc is very soft, 5 min. Puree 1/2 the soup in a blender or food processor, then return it to the pan with carrot, cream, and parmesan. Simmer until carrot is tender and cheese melts, 5-8 min, stirring often. Finish with parsley, salt & pepper. Re: Zucchini Soup Review - labradors - 08-03-2008 Quote: Isn't that almost redundant? LOL! Re: Zucchini Soup Review - Trixxee - 08-06-2008 cjs - Thank you for posting this recipe. I just got through making it and I can't stop sampling it while waiting for bagels to defrost. I too did the evap. milk substitution and it's wonderful. Re: Zucchini Soup Review - cjs - 08-07-2008 It is a nice soup for a hot day, isn't it? Re: Zucchini Soup Review - Lorraine - 08-07-2008 Thanks, Jean, my sister will be very happy. A friend planted her garden for her while she was away, and planted two rows of it, instead of 2 plants. ![]() Re: Zucchini Soup Review - Trixxee - 08-07-2008 Quote: Yes. I passed the recipe on to a friend and she said she would wait for the weather to cool. I said no! Not necessary. ![]() Re: Zucchini Soup Review - Gourmet_Mom - 08-07-2008 Quote:OH NO! I was angry when they planted 6 instead of 2. A WHOLE ROW?!?!?! I sure hope it was a short row! Re: Zucchini Soup Review - cjs - 08-07-2008 2 rows - oh my! ![]() Loraine, you might pass this one along - I found it this morning. I'm sure I'm going to have a lot of green tomatoes at the end of the darn short growing season up here! Zucchini and Green Tomato Relish 4 1/2 cups ground zucchini -- about 2 1/2 pounds 2 cups ground green tomatoes -- about 1 1/2 pounds 3 large red and/or yellow bell peppers -- ground 1 large onion -- peeled, ground 1/3 cup salt 3 cups cider vinegar 1 1/2 cups sugar 1 teaspoon mixed pickling spices 1 teaspoon yellow mustard seeds 1/2 teaspoon ground turmeric 2 cloves garlic -- finely minced Put ground vegetables in a large nonreactive container with salt; gently stir to combine. Top with abour 3 cups of ice cubes, cover, and let stand for 3 hours. Drain and lightly rinse. In a large, nonreactive kettle combine the vinegar, sugar, spices, mustard seeds, turmeric, and garlic. Bring to a boil; reduce heat to medium low and simmer for 5 minutes. Add drained vegetable mixture and bring slowly to a boil. Simmer for 15 minutes. Pack into clean jars. Wipe rims with a clean damp cloth and seal with 2-part lids. Process in a boiling water bath canner for 10 minutes. Makes about 5 pints. S(Internet Address): "http://southernfood.about.com |