Pepper And Zucchini Soup Recipe
Ingredients
| 4 young, dark green zucchini (6 to 7 inches long) | ||
| Green bell pepper | 1 To taste | |
| Onions | 3 Medium | |
| Garlic | 2 Clove (5gm) | |
| Butter | 4 Tablespoon | |
| Salt | To Taste | |
| Freshly ground white pepper | ||
| Thyme | 2 Tablespoon | |
| Chicken broth | 6 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Fresh chives or parsley, minced | ||
Directions
Slice 3 zucchini, green pepper and onions.
Mince the garlic.
Saute the vegetables in 3 tablespoons of the butter over very low heat in a heavy pot.
Cook, stirring often, about 10 minutes or until the vegetables are tender but have not browned.
Add salt and pepper to taste and thyme if available.
Stir in the chicken broth and simmer, uncovered, for 15 minutes.
Meanwhile, thinly slice (do not peel) the remaining zucchini and saute it briefly in 1 tablespoon butter until barely tender and still bright green.
This should take about 3 minutes—stir and watch closely that it doesn't overcook and go mushy.
Immediately turn the sliced vegetable out onto a china plate to cool quickly.
Reserve.
Cool the soup slightly and puree it in a blender (or a food mill).
Stir in the cream and the sliced cooked zucchini.
Adjust the seasoning—the soup should be rather highly seasoned as chilling vitiates flavors.
Chill (covered) for 24 hours and serve with a scattering of fresh herbs (chives or parsley).
Mince the garlic.
Saute the vegetables in 3 tablespoons of the butter over very low heat in a heavy pot.
Cook, stirring often, about 10 minutes or until the vegetables are tender but have not browned.
Add salt and pepper to taste and thyme if available.
Stir in the chicken broth and simmer, uncovered, for 15 minutes.
Meanwhile, thinly slice (do not peel) the remaining zucchini and saute it briefly in 1 tablespoon butter until barely tender and still bright green.
This should take about 3 minutes—stir and watch closely that it doesn't overcook and go mushy.
Immediately turn the sliced vegetable out onto a china plate to cool quickly.
Reserve.
Cool the soup slightly and puree it in a blender (or a food mill).
Stir in the cream and the sliced cooked zucchini.
Adjust the seasoning—the soup should be rather highly seasoned as chilling vitiates flavors.
Chill (covered) for 24 hours and serve with a scattering of fresh herbs (chives or parsley).
Chef
