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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
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Main Dishes |
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Cream of Zucchini Soup
Provided by J. M.
 Local products |
 Organic products |
 Fair Trade products |
Ingredients:
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2 cups shredded unpeeled zucchini |
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1/4 cup finely chopped onion |
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1 garlic clove, minced |
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2 cups vegetable broth |
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1 tablespoon chopped fresh basil |
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1 teaspoon chopped fresh thyme |
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1/2 cup grated Parmigiano Reggiano cheese |
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1/4 cup half-and-half |
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Grated lemon rind |
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Photo reprint authorized by Relish @
http://www.relishmag.com/recipes/view/40061/cream-of-zucchini-soup.html
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Directions:
Combine zucchini, onion, garlic, vegetable stock, basil, thyme, salt and pepper in a 3-quart saucepan.
Bring to a boil; reduce heat and simmer about 10 minutes.
Remove from heat. Slowly whisk in cheese and in half-and-half into mixture.
Pour into a large bowl to cool slightly.
Place half of mixture into blender; puree. Return to saucepan.
Add second half of mixture; puree. Return to saucepan. Simmer until heated. Remove from heat.
Garnish with sprinkle of lemon rind. Serve hot or chilled. Makes about 3 1/2 cups.
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