I've been a little behind on cooking all of the veggies that come in my weekly CSA share, but last night I managed to get the massive zucchini and green pepper haul under control! I called up my mom and asked her for her dear friend Ingrid's delicious zucchini soup. Ingrid passed away a few years ago, and I still remember her - still strongly fighting the cancer that ultimately took her - dropping off freshly dug potatoes and a container of this soup with ingredients from her garden.
2 T. butter
2 Large onions, diced
4-6 zucchini, diced
2 green peppers, diced
3-5 cloves of garlic, chopped
salt & pepper to taste
Fresh parsley and/or basil, finely chopped
Sweat onions in butter until soft, then add the zucchini, peppers and garlic. Cover and cook 15-20 minutes until veggies are soft. Puree in a blender (taking care with hot stuff!) or by using an immersion blender (love mine!). Add salt, pepper and herbs to taste.
This will make a rather thick puree, which you can thin with chicken or vegetable stock. Substitute olive oil for the butter for a vegan version!
This is a part of The Great HOMEROWN Cookoff 2011 recipe contest. Submit yours today!
(photo from Flickr: Wally Hartshorn)