#12
   ...
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! ) and good with the soup also. But, c@h has you use wedges of the pita and I think I prefer the wedges then cut in half - too bready otherwise for a chip.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Zucchini Soup Review cjs and Red Pepper Mayo ...
I don't have that book yet and have tons of zucchini. Looks really good.

Did you post this recipe in another thread already?
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#14
  Re: Zucchini Soup Review HomeCulinarian I don't have that bo...
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.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#15
  Re: Zucchini Soup Review HomeCulinarian I don't have that bo...
Quote:

... tons of zucchini...



Isn't that almost redundant? LOL!
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#16
  Zucchini Soup Review cjs and Red Pepper Mayo ...
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.
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#17
  Re: Zucchini Soup Review Trixxee cjs - Thank you for ...
It is a nice soup for a hot day, isn't it?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#18
  Re: Zucchini Soup Review cjs It is a nice soup fo...
Quote:

It is a nice soup for a hot day, isn't it?




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.
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#19
  Re: Zucchini Soup Review Trixxee [blockquote]Quote:[h...
Quote:

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.



OH NO! I was angry when they planted 6 instead of 2. A WHOLE ROW?!?!?! I sure hope it was a short row!
Daphne
Keep your mind wide open.
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#20
  Re: Zucchini Soup Review Gourmet_Mom [blockquote]Quote:[...
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
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#21
  Zucchini Soup Review cjs and Red Pepper Mayo ...
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.
Practice safe lunch. Use a condiment.
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