Monday, October 5, 2009

Zucchini Soup

It's really hard to figure out where to begin. I'm not even sure where the beginning is so it's hard to start there. So after some reflection I found a picture of zucchini soup that I made on a few occasions this summer and absolutely loved! It became the defining soup of the summer because of the perfectly fresh and small zucchini I could find at the farmer's market that allowed me to step back from the recipe and let the vegetable do all the work. This soup, plenty of bread, and an ice-cold glass of homemade hibiscus tea (jamaica) became one of the most comforting meals of the season. Enjoy!

Zucchini Soup

1 kilo zucchini, chopped
1 large onion, chopped
Olive oil
4 cups vegetable broth
salt and pepper

Saute the onion and zucchini until they begin to brown. Be sure to use plenty of salt to season the vegetables during the saute. Add broth and pepper, adding more salt to taste. Cook until tender, about 10 minutes then put the stick blender to it. Serve with dumplings or simply with bread.
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