1/26/2024 0 Comments My recipes chilled zuchini soupRecipe by Michele Humlan, The Good Eats Companyġ ¼ cup chopped sweet onion (about one half of a large onion)Ģ tablespoons unsalted butter (for vegan version, use margarine or oil of choice) Start working on that zucchini pile in the kitchen – late summer and early fall means at least a few more weeks of squash! Zucchini Cilantro Soup Nevertheless, flavor stays great and gets a boost with toppers like the zucchini shreds, cilantro, pumpkin seeds and extra virgin olive oil I used for this recipe. You can freeze the soup, but after defrosting it will be much thinner and in need of a good whisking. This soup is best served after flavors marry for a couple of days, and it will last in the refrigerator up to a week. Our meal began and ended with cilantro, and because the herb was either cooked or finely processed, that soapy taste was absent and all were satisfied. Dessert was the recently published post Avocado Lime Cilantro Ice Cream with almond shortbread and local honeyed stone fruits. Soup was served in tiny hotel espresso cups purchased at a local thrift shop and adorned with a cornmeal crisp. Diners sit near the shelves laden with Virginia products and are fussed over by owner Erin Wright, store manager Gray Carson and yours truly, chef for the events.ĭiners at a recent Sunday Supper at Little House Green Grocery in Richmond, VA, at tables lovingly decorated by the owner Adding to the charm is its pressed tin ceiling and black and white checked linoleum floor. This zucchini cilantro soup was served recently at the Sunday Supper hosted by Little House Green Grocery, where mostly local ingredients are presented each season at a lovely sit down dinner in the charming 1930’s era shop. A client requested my version of this soup earlier this year and now the baker’s dozen of veggies will remain on the menu year round, with whatever is seasonal and happy at the markets. That’s my riff on Twelve Veggie Soup from the Au Bon Pain chain of fast casual restaurants. Seasonality prevails, and now there are eggplant, corn, zucchini and tomato versions, with the coup de grace being the Lucky 13 Vegetable Soup. There are always lots of soup choices on the menu for The Good Eats Company. This soup looks like you have slaved away in a hot kitchen, but a quick twenty minutes on the stove and a whirl with the stick blender and voila. Soup. I do love a pureed soup, but love it even more when there are crunchy/creamy/tangy bits atop the soup. It can be served chilled, at room temperature or lightly heated. Have you exhausted all your options? Consider this versatile soup. You may have grown it in your garden, or your neighbors may have gifted you with their excess. This time of year may have you wondering what to do with all that zucchini on the counter, some as big as rolling pins.
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