Location:
Evey's house, Covington, Kentucky
Attendees:
Adam, Evangeline, me (an understandably small group, as we did have "blizzard-like conditions" this evening according to the local newsfolk)
Menu:
Zucchini basil soup
Roasted new potatoes and yams
Mixed greens with blood oranges (leftover from The Tartastrophe (copyright Matt L.))
Entertainment:
Soupruary invaded Evey and Adam's traditional Nip/Tuck night, therefore: pre-op consultations with Dr.s E + A, including surgery lines on faces
Reactions from the couch included "wholesome," "hearty while totally vegetarian," "comforting," and "creamy but with no cream." Oh yeah, and "tasty." It was a pain to julienne the peels as a poor girl with no mandoline and a severe lack of knife skills, but I'm so glad I did. They not only look pretty, but they also act almost like noodles in the soup, adding some textural interest. I sprinkled a bit of pecorino romano at the end, but I think next time (yes, there will be a next time) I'll finish up with a bit of sheep's milk feta. This had markedly more exciting flavors than last night's equally green soup, and suitable for a main course that's both light and satisfying. It's also vegan if you don't add the cheese, so it's a good go-to vegan recipe to tuck away.
Adapted from Gourmet, July 2008
2 pounds zucchini
1 c chopped onion
6 cloves garlic, chopped
3 T olive oil
2 to 3 c vegetable broth
1/2 c basil leaves, packed
kosher salt and freshly ground pepper
Julienne the skin from half of the zucchini and place it in a colander with 1/2 t salt to wilt. Coarsely chop remaining zucchini.
1 c chopped onion
6 cloves garlic, chopped
3 T olive oil
2 to 3 c vegetable broth
1/2 c basil leaves, packed
kosher salt and freshly ground pepper
Julienne the skin from half of the zucchini and place it in a colander with 1/2 t salt to wilt. Coarsely chop remaining zucchini.
Put the oil in your soup pot and add the onions and garlic, cooking them over medium low heat for about 5 minutes. Add the zucchini and season well with salt and pepper, cooking the mixture over medium low heat for another 5 minutes. Add your basil and your broth--I used a little more than 2 cups--to cover the vegetable mixture. If you want your soup thinner, you can always add a little more broth after you puree.
Partially cover the pot and simmer for 15 or 20 minutes, then puree with an immersion blender (or in batches in a regular blender).
Serve the soup in shallow bowls and pile a little nest of the julienned skin on top. Garnish with a few small basil leaves.
Nom away.
Nom away.
this soup had such a surprisingly complex flavor and made for the perfect centerpiece of a rustic, simple dinner. delicious!
ReplyDeletep.s. i think we have a mandolin :(