Monday, November 15, 2010

Weekday dinner: zucchini soup

I was going to leave these vegetables in sauteed form, but then decided to puree them and turn them into a soup.  It worked pretty well!  A small swirl of creme fraiche or some croutons would have been a nice touch, but I didn't have any of the former and didn't want to make the latter, so instead I added some crispy shrimp ball before serving.

Zucchini soup (serves 2)

3 medium-to-large zucchini
1/2 of a yellow onion
Skim milk
Salt and pepper
1-2 cloves of garlic, minced
Olive oil

Thinly slice onion and dice zucchini.  Saute garlic in olive oil.  Add onions, caramelize, and then add zucchini and cook until softened.  Puree using blender, immersion blender, or food processor, then return to low heat and add milk to desired viscosity, salt and pepper to taste.