Zucchini Puree Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Zucchini1 1⁄2 Pound, diced
 Diced onion1⁄2 Cup (8 tbs)
 Sugar1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Chopped fresh oregano2 Tablespoon
 Chervil sprig2
 Chicken stock1 Cup (16 tbs)
 Butter1 Tablespoon
 Unbleached flour1 Tablespoon
 Milk1⁄2 Cup (8 tbs)
 Heavy cream1 Cup (16 tbs)
 Salt To Taste
 White pepper To Taste
 Cooked crab legs/Cooked shrimp2 Ounce
 Lemon slices6

Directions

Cook zucchini, onion, seasonings and herbs in stock until vegetables are tender.
Strain, reserving the stock, and puree vegetables.
Melt butter until bubbly, add flour and cook, stirring, 3 minutes.
Gradually add milk and the reserved stock; cook and stir until smooth and slightly thickened.
Add puree, blend well and stir in heavy cream.
Cool, chill, adjust seasonings with salt and pepper and garnish with crab legs, lemon slices and chervil sprigs.
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