There are days when I could eat nothing but soup. That’s usually when the weather begins to turn or when it’s really cold outside and the thought of the stove on for hours on end (somtimes less) or the crockpot bubbling away while I practice is just too tempting. If I have alot of other things to do, I might even put the bread machine and the crockpot on at the same time, put on stacks of John Rutter, Take Six, Brooklyn Tabernacle Choir or just my very favorite large choral works. Those might be “Messiah,” of course; Verdi or Mozart “Requiem,” Schubert “Mass in G,” Bach “Magnificat,” etc. Lately the list has expanded while Amazon cleans up in the weeks after the grad music courses. Thanks, Angie.
————–more Margo flowers…what a gardener
In the summer, however, I shy away from any soup at all except for the occasional cold soup. My husband is the gazpacho maker, so I seldom even do that. Somehow, this last week, however, zucchini soup recipes began to appear and I thought, “Surely I can improve on that.” I don’t have a ton of zucchini because I live on solid bedrock with a yard full of deer, lizards and the occasional mountain lion and bear. Flowers I can do; veg–no. The farmers’ markets are full of the stuff whether or not you or a friend grow any–and you might want to shred some and freeze it for winter zucchini bread, omelettes, zucchini cakes (fry ’em up like potato pancakes with a little onion and some egg and flour to hold them together) or whatever strikes your fancy. You could even try this soup. It’s light; add some great bread and a dessert. Perhaps a dish of cheese spread for the bread.
I’ll bet you have a friend …or acquaintance… Take the time to call. Invite them for zucchini soup; it’s maybe 30 minutes to make. Ok, so you have to stop by somewhere good for bread and pick up wine (or make iced tea) and grill the peaches for the sundae. You could do it….
Zucchini Soup Yum Yum
2-3 for main course; 4-6 for first course
2 large onions chopped
2 carrots, peeled and chopped finely
3-4 medium zucchini, chopped
2 cloves garlic, minced
1 Qt. chicken stock, no salt or low-sodium
Kosher salt and freshly-ground pepper
1/4 c fresh chopped dill weed and a little extra for garnish
1/3 c low-fat sour cream or creme fraiche if you prefer
In 8 qt. stockpot, melt butter and add onions and carrots. Cook over medium heat until almost limp and add zucchini and garlic. Cook about 10 minutes or until zucchini is losing its crispness, stirring to make sure garlic doesn’t burn. Add stock and simmer until zucchini is tender, perhaps five more minutes. Add all but a few sprigs of dill. Salt and pepper to taste; add hot sauce for zip. Try a few drops at a time and continue tasting until it’s as you like it. You can puree with an immersion blender or in batches in the food processor or you can eat it chunky. Serve in bowls topped with a tish of sour cream and a sprig of dill for garnish.
Next: Grilled Peach Sundaes…………Any day this month! Go Colorado peaches!
To make grilled peach sundaes, wash and stem fresh peaches. You’ll need half a peach for each serving. Cut each peach in half and remove pit and any residual pit scrapings. Grill on lightly oiled grill over medium heat for about five minutes on each side. Turn carefully and do not try to cook peaches all the way through; they will break and you will have a mess. You just want them well-warmed with nice grill marks. Remove them from grill to cutting board and let sit 1-2 minutes. Slice each half into about four or five pieces and place on top of vanilla ice cream. Serve with cookies if desired. A drizzle of maple syrup or peach brandy would gild the lily, but might be silly-good.
Wine: French rose for the whole shebang; try Tavel. Whoa.
No alcohol? Make some peach or mint tea. Serve in pretty glasses.
——- Here’s some of my flowers making the entry welcoming this week.
Get together this week. Have them come in the evening. Put on the candles; they can’t see your dust. (They don’t care.)
Sing a new song,