Friday, July 16, 2010

What to do with those giant zucchini????

Photo: Getty Images

It happens almost overnight. To all of us. Those gorgeous zucchini flowers suddenly become GIANT ZUCCHINI. Cavemen-size clubs of greenness. Eek! What to do with them?

Here is my family's tried and true recipe for Zucchini Soup. It's a bit old-fashioned, but it is creamy and yummy and fantastic hot or cold. And it uses up those zucchini in a way that is elegant and easy. Try substituting creme fraiche for the sour cream!

Zucchini Soup

1 1/2 lb. zucchini (3-5) cut into 1/2 inch chunks
1/2 cup minced shallots or onions, chopped
3 Tabsp. butter
6 cups chicken broth
1 tsp. wine vinegar
3/4 tsp dill or tarragon (I use dill)
4 Tbsp. cream of wheat
1/2 cup sour cream
salt and pepper

Cook the onions slowly in the butter until golden but not brown. Add the zucchini chunks, chicken broth, vinegar and herbs. Bring to a boil and then add cream of wheat, stirring into the soup. Lower heat and simmer, partially covered for 30 minutes. Puree with a handheld mixer or in the blender, season with salt and pepper, and just before serving, mix in the sour cream.

Let me know what you think!

1 comment:

  1. The soup looks great! We've taken these whoppers and made Zucchini Bread, what a hit!