Tag Archives: zucchini

Zuppa di Zucchini

Zuppa di ZucchiniThis soup is just fun to say!

And because it uses zucchini – which is usually readily available in either fresh or frozen form at the supermarket – it’s an easy recipe to fall in love with.

You won’t have to worry about losing access to the main ingredient!

This recipe is from the Mediterranean Cookbook. The photo is from www.letschow.net.

Zuppa di Zucchini

¼ c. butter

¼ lb. onion, peeled and sliced

1 ½ lb. zucchini, thinly sliced

3 pints chicken stock

2 eggs

3 tbsp. finely grated Parmesan cheese

1 tbsp. chopped fresh basil, 2 tbsp. chopped fresh parsley

Salt

Black pepper

Serve with freshly toasted bread

Grated parmesan cheese

Melt the butter in a large pan, add the onion and fry gently for 5 minutes. Add the sliced courgettes (zucchini), stir well to mix with the butter and cook over low heat for 7 or 8 minutes, stirring frequently. Add the stock and bring to boil. Then cover and simmer gently until soft, about 20 minutes. Puree the soup in an electric blender or pass through a sieve, then return to pan.

Bring the soup back to a boil. Beat the eggs, cheese and herbs together thoroughly in a bowl and beat in a few tablespoons of the hot soup. Pour all into the saucepan and stir continuously over low heat for 2-3 minutes, until the soup thickens slightly; do not allow to boil or it may curdle. Check the seasoning. Put a slice of toast in each soup plate, pour the soup over it and serve immediately. Hand the cheese separately.

 

Advertisements

Leave a comment

Filed under Eat, Learn

Grow a Global Garden

Growing up in the Garden State, I was always around family gardens. My paternal grandparents usually had a large plot cultivated and I most distinctly remember the corn they would harvest.

My maternal grandmother gardened on a smaller scale and chose more delicate vegetables, such as asparagus.

My father has been an avid gardener for as long as I can remember and I am envious of his ability to grow green peppers, a skill I sorely lack.

My own garden – like my cooking – is a bit more eclectic. I’ll try to grow anything.

In previous years, I have grown eggplant, eager to replicate the clear Sauce Aubergine my friends prepared when I lived in Burkina Faso.

I also have tried to grow habanero peppers, or piment, a staple in our West African diet.

I looked eagerly at the peanut plants in the Burpee and other seed catalogs, hopeful that I could grow a crop of fresh peanuts and once again enjoy one of the staples of my diet in the Peace Corps: boiled peanuts, nice and salty.

I have even toyed with the prospect of growing the West African eggplant, a vegetable I really didn’t enjoy when I first moved to my village but grew to love.

But thanks to the climate, I had to abandon a few of my more ambitious ideas.

Instead, I’m focusing on herbs, such as lemongrass, which is found in a lot of Asian cuisine, and finding new ways to cook with familiar vegetables, like pumpkins.

Pumpkins are a common food in southern African foods. If you have read The Number One Ladies Detective Agency by Alexander McCall Smith, you have no doubt come across a description of pumpkin stew that made your mouth water.

So far, pumpkin appears to be my most promising crop. Look at these gorgeous plants!

But as a Jersey gardener, I know better than to anticipate a glut of any other vegetable except zucchini. Even if you don’t plant zucchini, your neighbors will throw their unwanted extra crop over your garden fence (that you built to keep out zucchini, not rabbits or deer).

Leave a comment

Filed under Uncategorized