Thursday, August 6, 2009
Zucchini Zucchini and other Squashs
Well, I have complained in the past that I have no luck with growing squash...a paltry 10 out of the 5 plants that I plant...sad sad sad...But you know what they say, be careful what you wish for (or bitch about) because you just might get it. And I do, and I do do do...squash, squash and more squash...zucchini, eight ball, plato...and while our weather here in Sonoma County is unseasonably cool, which worries the wine makers and grape growers, it has done nothing but encourage the squash.
So far I've made zucchini bread, fritters, waffles, spaghetti...I've sauteed, fried, boiled, and eaten it raw. Thank goodness tonight is "national leave your neighbor some squash" night. You steal quietly up to their porch and leave a bunch of it...HA! - Let them figure out what to do with it!
LindySez: If you are so lucky to be on the receiving end, you might want to try this tasty soup.
Curry Zucchini Soup
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 1/2 cup onion, diced
2 1/2 pounds zucchini squash, or other green squash, diced
1 quart low-salt chicken broth (preferably homemade)
2 tablespoons curry powder
1/2 tablespoon ground ginger
1/4 to 1/2 cup heavy cream
Salt and pepper, to taste
Sweat the onions in the olive oil and butter in a Dutch oven set over medium low heat. Add the squash, chicken broth, curry powder and ground ginger. Allow to simmer until the vegetables are soft, soft, soft - about 45 minutes. Carefully put the soup, in batches, in a blender, or use an immersion blender; blend until smooth. Stir in the cream, taste, add salt and pepper and adjust the seasonings as desired. Ladle into a bowl and top with pipetas.
LindySez - Enjoy.