TASTY TIDBITS TUESDAY
Don’t want to eat your veggies? That’s just so…what? 50’s? Nowadays everybody knows you just gotta eat a lot of vegetables and this one easy and delicious way to ingest a bunch of vitamins and anti-oxidents and it is absolutely delicious.
1 TBS Olive oil
1 pkg (8 oz) chopped onion
1 TBS peeled garlic
4 small (2 lbs) zucchini, 1/2 inch dice (about 6 cups), divided
1 carton (32 oz) Chicken stock
1/2 bunch of cilantro, stemmed, chopped (about 1 1/4 cups)
1 bunch green onions, thinly sliced (about 1 cup) divided
Salt and pepper to taste
You’ll need: Handheld blender/Immersion blender
Heat olive oil in stock pot on MEDIUM-LOW. Add onion and garlic; reduce heat to LOW. Cook, stirring often, about 10 minutes, until onion is soft and translucent, but not browned.
Add about 4 cups zucchini to pot. Cook 5 minutes. Add stock; bring to a simmer on HIGH.
Add half the green onions. Reduce heat to MEDIUM; simmer 2 minutes. Remove from heat. Add cilantro.
Puree soup carefully with handheld blender until smooth. Return to MEDIUM heat. Add remaining 2 cups zucchini. Simmer 8-10 minutes until zucchini is tender. Season to taste with salt and pepper; ladle into warm bowls. Garnish with remaining green onions.
Option: Garnish with Creamery Goat Cheese and thinly sliced radishes.
Recipe from Wegman’s
Zucchini Soup
Bill Ding and his band of clowns are the security patrol for this blog site. He is a favorite toy from the 50*s. By the way sometimes a blog is just an ego-maniacal stream of conscience.
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