Post by auntieemu on Feb 22, 2006 18:02:31 GMT -5
Chilled Zucchini Soup
¼ pound shallots, thinly sliced crosswise
2 tablespoons extra-virgin oilive oil
1 1/2 pounds zucchini, peeled and halved lengthwise, then cut crosswise into 1/8 inch thick slices
2 (2 x 1/1/2 inch) strips fresh lemon zest
1 teaspoon salt
¼ teaspoon black pepper
1 ¾ cups reduced –sodium chicken broth
1 ¾ cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
½ cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms
Cook shallots in oil in 4-quart heavy saucepan over moderate heat, stirring occasionally until softened, about 5 minutes.
Add zucchini, zest, salt and pepper. Cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
Puree zucchini mixture, including zest, along with parsley and dill in a blender (2 batches) until smooth. Transfer to metal bowl, set bowl I larger bowl of ice and cold water for quick-chill. Cool, stirring occasionally, about 20 minutes. Stir in buttermilk and season with salt.
Optional: soup can be made a day ahead of time and chilled, covered, in refrigerator instead of using ice bath.
Stir well before serving – serves 6.
From Gourmet Magazine – July 2005
¼ pound shallots, thinly sliced crosswise
2 tablespoons extra-virgin oilive oil
1 1/2 pounds zucchini, peeled and halved lengthwise, then cut crosswise into 1/8 inch thick slices
2 (2 x 1/1/2 inch) strips fresh lemon zest
1 teaspoon salt
¼ teaspoon black pepper
1 ¾ cups reduced –sodium chicken broth
1 ¾ cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
½ cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms
Cook shallots in oil in 4-quart heavy saucepan over moderate heat, stirring occasionally until softened, about 5 minutes.
Add zucchini, zest, salt and pepper. Cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
Puree zucchini mixture, including zest, along with parsley and dill in a blender (2 batches) until smooth. Transfer to metal bowl, set bowl I larger bowl of ice and cold water for quick-chill. Cool, stirring occasionally, about 20 minutes. Stir in buttermilk and season with salt.
Optional: soup can be made a day ahead of time and chilled, covered, in refrigerator instead of using ice bath.
Stir well before serving – serves 6.
From Gourmet Magazine – July 2005
