Zucchini Puree Recipe
Ingredients
1-1/2 pounds zucchini, diced
1/2 cup diced onion
1/2 teaspoon sugar
1/4 teaspoon salt
1 to 2 tablespoons chopped fresh oregano
2 sprigs chervil
1 cup chicken stock
1 tablespoon butter
1 tablespoon unbleached flour
1-1/2 cups milk
1 cup heavy cream
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.
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