arugula, butter, chicken stock, courgette, dinner, food channel, frankie harvey, green, harissa oil, lunch, piment d'espelette, recipe, salt, savory, side dish, soup, squash, summer, sweet onion, the elegant gourmet, vegetable, vegetable stock, zucchini,
Great for winter chill! Zucchini soup is very tasty and this vegetable gives the soup an attractive green color. Zucchini or courgette is a summer squash and can be dark or light green. In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, zucchini is a fruit.
Our recipe keeps it as pure as possible, and this soup is pretty amazing, even chilled the next day. It’s a thin soup, but if you prefer a thicker, more substantial soup, add more zucchini and/or less stock or even cream.
This soup can be made ahead and refrigerated.
Foodie Byte
Ingredients
2 to 3 zucchini, medium size, quartered
1 to 2 tablespoons butter
1/4 to 1/3 cup sweet onion, chopped
3 to 4 cups chicken or vegetable stock
1+ teaspoon salt
Arugula
Piment d'espelette
Harissa oil
Preparation
In a stock pot, melt the butter then sauté the onions until translucent.
Season with salt then add zucchini.
Cook for a few minutes, stirring, and then add the stock.
Bring to a boil then reduce heat to simmer and cover.
Simmer until zucchini are tender, about 15 minutes.
Let cool 15 minutes.
Transfer to a blender, and blend until smooth and ultra-creamy.
You may need to purée in two batches.
Taste and adjust seasoning.
Garnish with a mound of arugula, piment d'espelette, and harissa oil.
from FoodChannel http://ift.tt/1R9AeG3
via IFTTT
No hay comentarios.:
Publicar un comentario