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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!
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