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Zucchini Soup
Jul. 12th, 2012 01:43 amDinner tonight: my great-great-grandmother's zucchini soup recipe. So simple, so Summer, so tasty! Good hot or cold, though my sister notes that the butter tends to resolidify after chilling, so you may want to warm it slightly to soften that if you care to.
4 medium zucchinis
1. Peel, split, seed, and grate
2. Boil in salted water until transparent
3. Add 2 Cups milk or so if needs thinning. Heat on low
4. Make roux with butter, flour, salt, pepper, onion, garlic until flour is browned, add while hot into soup and raise heat to boil.
5. Add 1/2-1 container sour cream to taste and boil about 15 minutes.
Vegan notes: The original recipe called for margarine, not butter, and the sour cream can be omitted. Soy and/or almond milk or coconut milk instead of dairy would be good. More oil-based roux will thicken instead of the sour cream and still yield a tasty result. I put scoops of a bulgur salad my sister made in a couple of bowls i had -- yum!
Meat notes: ham or chicken could be good in this i think.
4 medium zucchinis
1. Peel, split, seed, and grate
2. Boil in salted water until transparent
3. Add 2 Cups milk or so if needs thinning. Heat on low
4. Make roux with butter, flour, salt, pepper, onion, garlic until flour is browned, add while hot into soup and raise heat to boil.
5. Add 1/2-1 container sour cream to taste and boil about 15 minutes.
Vegan notes: The original recipe called for margarine, not butter, and the sour cream can be omitted. Soy and/or almond milk or coconut milk instead of dairy would be good. More oil-based roux will thicken instead of the sour cream and still yield a tasty result. I put scoops of a bulgur salad my sister made in a couple of bowls i had -- yum!
Meat notes: ham or chicken could be good in this i think.
