Recipes

Cream of Golden Zucchini & Roasted Garlic Soup

Category:	Soups and Salads
Ingredients:	2 large onions, cut into 1/2-inch dice 8 6-inch golden zucchinis in 1/2-inch slices 1/3 cup mashed roasted garlic cloves 1/4 cup unsalted butter 3 cups chicken or vegetable broth 1 cup half-and-half or whole milk Salt and pepper, to taste 1 cup grilled corn, cut off the cob (yellow corn is prettiest in this soup) 1 cup peeled, seeded and diced fresh tomato 1/3 cup chopped fresh basil
Preparation - Directions:	In a heavy-bottomed soup pot, sauté the onions in the butter over medium heat until they begin to brown. Add zucchini slices, roasted garlic and stock. Simmer until slices are completely soft, about 25 minutes. Allow mixture to cool slightly, then puree in a blender. Put pureed soup back into pot and add the half-and-half or milk. Season to taste with salt and pepper. Add corn to soup and heat but do not let it boil. Serve hot with fresh tomatoes and basil on top of each bowl. Serves 4 to 6.

Category:

Soups and Salads

Ingredients:

2 large onions, cut into 1/2-inch dice
8 6-inch golden zucchinis in 1/2-inch slices
1/3 cup mashed roasted garlic cloves
1/4 cup unsalted butter
3 cups chicken or vegetable broth
1 cup half-and-half or whole milk
Salt and pepper, to taste
1 cup grilled corn, cut off the cob (yellow corn is prettiest in this soup)
1 cup peeled, seeded and diced fresh tomato
1/3 cup chopped fresh basil

Preparation - Directions:

In a heavy-bottomed soup pot, sauté the onions in the butter over medium heat until they begin to brown. Add zucchini slices, roasted garlic and stock. Simmer until slices are completely soft, about 25 minutes. Allow mixture to cool slightly, then puree in a blender. Put pureed soup back into pot and add the half-and-half or milk. Season to taste with salt and pepper. Add corn to soup and heat but do not let it boil. Serve hot with fresh tomatoes and basil on top of each bowl. Serves 4 to 6.