Tuesday, June 24, 2008

Zucchini Soup (EASY-PEEZY)

Fabulous! Tastes Creamy and Guess What? There's no Cream!

1.5 pounds zucchini (ask the McGary's for some...they have a huge garden)
1.5 Tbs butter
1 cup or so finely minced onions
1/2 tsp salt or to taste
1/4 tsp freshly ground black pepper
1/4 tsp dried basil
1/4 tsp dried tarragon
1/4 tsp dried thyme

2 cups milk, heated but not scalded (I scalded it the first time and it was fine, by the way)

1. Steam the zucchini until just tender.
2. Saute the onions over medium heat in the butter and salt, until soft, about 5 minutes. About half way through the saute, add the spices to the saute.
3. Puree all ingredients together in a blender until smooth. You will probably have to do this in batches, so mix it all up in a pot or bowl first or do whatever it is you do when this situation presents itself.

Eat it as is, warmed up (gently) or cold.

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