Soupruary 19th: Zucchini Rosemary

Now this I'm a little proud of.


My schedule tonight:
5:15 — arrive home from work
6:00 — Ken picks me up for the Shepard Fairey opening at the CAC


In that 45 minutes I managed to prep, make, and eat soup, as well as get all dolled up for a wonderful night out. You don't have to pat me on the back, but don't hate me if I do it myself.

This soup—adapted from a Bon Apetit June 1995 recipe—ended up yielding about 3 small servings (two for a wonderful lunch on Saturday). Tonight I ate it alone, standing in my kitchen. Before the first bite I was concentrating on not mussing up my lipstick, but as soon as it hit my tongue...oh, I was transported. To a place where I didn't have to rush around, a place of silky smooth buttery richness that makes you wanna close your eyes and dream. It was the perfect bite to remind me that the pleasures of life may take a little work, but they're always worth it.


Zucchini Rosemary soup: We shall meet again.

a knob of unsalted butter
a dash of extra virgin olive oil
1 shallot, chopped
1 garlic clove, sliced
1 sprig of fresh rosemary, leaves picked
2 cups vegetable broth
1 small peeled and shredded potato, or a good handful of frozen shredded potato
2 medium zucchini

Here's what to do with the zucchini: Take one and cut it in half, crosswise. Set aside that half. Thinly slice 1 1/2 zucchini, and set aside slices. Now grab the other half, and give it a half-inch dice and set aside. (I just said "half" five times.)

Melt the butter with the olive oil in a small pot over medium heat, then add shallot and cook, stirring, for about 5 minutes. Add garlic and rosemary, and stir for another minute or two. Add vegetable broth, shredded potatoes and sliced zucchini— bring to a boil, reduce heat and simmer about 15 minutes.

Meanwhile, bring a small, salted pot of water to boil. Add diced zucchini and boil vigorously for about 30 seconds, then drain and set aside.

Using an immersion blender or regular blender, puree the soup until smooth. You can pass it through a fine sieve if you'd like, or leave it be if you're in a hurry like I was. Ladle into a bowl, and toss in a nice spoonful of diced zucchini.