Zucchini Puree Recipe
Ingredients
| Zucchini | 1/2 Pound, diced | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Oregano | 2 Tablespoon, chopped | |
| Chervil sprig | 2 | |
| Chicken stock | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Unbleached flour | 1 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Salt and white pepper to taste | ||
| Cooked crab legs or shrimp | ||
| Lemon slices | ||
| Chervil sprigs | ||
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.
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.
Chef
