Are you feeling overwhelmed with those great, green gourds, the size of baseball bats?
You just can’t eat another bite? Well I have an idea for you. The other day, as the zucchini’s were accumulating in my fridge alongside some fresh fennel, I looked up a recipe for zucchini fennel soup. As usual, I strayed from the directions, but the end result was quite delicious. Here’s my recipe:
1 large fennel bulb
1 large Vidalia onion (or other kind)
2 lb zucchini
2 T extra virgin olive oil
2 T fresh lemon juice
salt and pepper to taste
1-quart chicken stock
a dash cayenne pepper
1 tsp grated ginger
3 avocados (to be pureed)
I added the cayenne pepper, ginger, and avocados. The latter arose from a mistake! I put all the fennel water into the soup after I’d steamed it. It was so tasty, but it diluted the soup too much and I had to thicken it with something. Cream was too fattening and I didn’t feel like pureed potatoes. So here is what I suggest now:
Steam the chopped fennel until soft. (This time save just ½ the water.)
Pour the oil into a frying pan and sauté the onion and zucchini until limp.
Add the mixture to your soup pot along with the cooked fennel.
Add the fresh lemon juice, grated ginger, cayenne pepper, salt and pepper to taste.
Gradually add 1-quart chicken stock along with remaining fennel broth.
Scoop the meat from 3 avocados and add to the soup.
Puree the entire soup (I prefer the hand blender) until it is thick and creamy.
Garnish with crème fresh or sour cream and a sprig of dill.
This soup is delicious hot or cold, and you can even freeze it! Come winter you’ll be glad you took the time to do something with all those zucchinis!
What is your favorite summer recipe?