Wednesday, October 28, 2009

Zucchini soup - yum!

I obtained the idea of this recipe from a recipe published by The Australian Womens Weekly cookbook series. I find this recipe really luscious, filling and easy to make. Some people may think - what zucchini? - yuk! But believe me, this recipe does not taste like you might think zucchini tastes like!


Step 1

60 gm butter
1 medium onion – chopped
6 medium zucchini – peeled and chopped
1 chicken or vegetable stock cube
water to cover zucchini
Step 2
salt and ground white pepper
pinch of nutmeg

Step 1

Heat the butter in a medium saucepan and add the chopped onion and cook for 2 minutes. Add the chopped zucchini and the chicken/vegetable stock cube and the water, bring to the boil and allow to simmer for about 30 minutes.
Step 2
Remove from the heat and process with a Bamix and when processed, adjust the seasoning and add a pinch of nutmeg.

Serve it in a soup bowl.

Note: the butter adds to the flavour of the soup; the soup can be made more/less intense by adjusting the amount of water added; this soup may be stored in the refrigerator for a few days.

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