Peace and Love in the Kitchen

Summer produce my favorite part of the season.  Hot weather and sunshine produces fruits and vegetables with so much flavor that they are best eaten raw or cooked simply.  With Mother Nature doing most of the work, there is not much for the cook to do.  Busy People, this is your time to shine in the kitchen.

Zucchini is one of summer’s most prolific vegetables. Last week, I made a summer supper with zucchini taking the starring role in a simple pureed soup. I served it with a mixed green salad and goat cheese and bacon toast.  The meal was perfect;  fresh, light, yet had enough flavor and substance to completely satisfy. And it was easy!  The salad is nothing but mixed baby greens and a quickly made sherry vinaigrette. The toast is just a piece of bread spread with goat cheese, cherry preserves and then topped with a piece of bacon. Even the soup was easy to put together.  It is just onions, garlic, potato, zucchini and chicken broth. It made the loveliest supper. We enjoyed it so much that we had it again for lunch the next day.

For The Zucchini Soup:

1 Tbsp olive oil

1 Tbsp butter

1 large onion, finely chopped

1 large waxy potato, peeled and chopped into small cubes

2 cloves garlic, coarsley chopped

1 Tbsp coarsely chopped fresh rosemary leaves

1/4-1/2 tsp cayenne pepper

5 medium zucchini, sliced into quarters, lengthwise, then chopped crosswise into 1/2-inch pieces

sea or kosher salt

4 cups chicken broth

1 cup water

1 cup grated zucchini

For garnish:

chopped parsley

plain yogurt or creme fraiche

For Toast:

1 slice thick-cut apple-smoked bacon per person, cooked until crisp

1 slice bread per person, lightly toasted

goat cheese, to taste

cherry preserves, to taste

1.  SAUTE:  In a soup pot, heat the olive oil and butter over MEDIUM heat.  When butter is melted, add onion and potato and saute until onion is golden and potatoes are tender, about 8-10 minutes.  Add garlic, rosemary and cayenne and stir for 1-2 minutes longer.  Add zucchini, season with salt, and stir for 2-3 minutes.

2.  SIMMER:  Add chicken broth and water and bring to a boil over HIGH heat.  Lower heat so that soup simmers and cook until zucchini is tender, about 15 minutes.

3.  PUREE:  Use a hand-held “stick” blender to puree soup.  Taste and add salt if needed.  Stir in the grated zucchini.

4.  SERVE:  To serve, garnish with chopped herbs and a dollop of plain yogurt.

5.  ASSEMBLE THE GOAT CHEESE TOAST AND SERVE WITH SOUP:  Spread goat cheese on warm toast.  Spread a generous amount of cherry preserves on top of the goat cheese.  Cut bacon in half, lengthwise and place both pieces on the toast.  Put on the plate with the cup of soup and serve.

Peace and love from my kitchen to yours,

Waverly

Tags:

• summer

2 comments

http://www.peaceandloveinthekitchen.com/2011/07/summers-best-zucchini-soup-with-goat-cheese-and-bacon-toast

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