The garden has begun to produce a plethora of zucchini. Now what to do with all of them. I have made zucchini bread, zucchini brownies, zucchini pancakes, & zucchini quesadillas. My neighbor was nice enough to take a handful of the little guys off our hands and returned to us the next day a most delicious zucchini cream soup. It’s definitely a new favorite. Perfect for when we have some zucchini’s to kill.
Zucchini Soup
3 T butter 1/2 c chopped onion
Saute together to clear. To the onions add:
1 1/2 lb. zucchini cut or sliced (about 4 medium sized)
6 c chicken stock
1 1/2 t dill weed
4 T white wine vinegar
Cook 15 minutes. Then add:
1/4 cup cream of wheat
Cook another 10 minutes. Then cool. Approx total cooking time 25 min or until tender.
After cooled to warm, blend to creamy consistency & put back into pot. Gradually whisk:
1 c sour cream
Heat to boiling point. Salt and pepper to taste & serve with crusty bread for dipping.
photo via flickr
{ 6 comments }
I can’t properly express in words how delicious this soup is. Maybe I was ravenously hungry…but I think I had 4 helpings and couldn’t get enough!
That sounds delicious!
I got a very late start on my garden, so I am a ways from harvesting anything. But I do have to confess that seeing your square foot garden back there on Earth Day caused me to buy the revised edition of SFG. We used to watch the show on PBS in the 80’s and I have dabbled in it before, but this time I actually did the wooden separators instead of eyeballing the square feet.
Hey good work on the gardening and good work on finding the time to blog.
Spring here has been quite cold so I may try to start my garden this weekend! I’ll strap the baby on and go at it like a real pioneer.
Also I hope to remember to check the recipe when my zuchini come out in Sept!
we’re long-time square foot gardeners and love the system! it just makes SO much sense.
i can’t wait to try out the soup recipe! there can never be too many zuke recipes in the recipe box. last year’s favorite was stuffed zukes. not necessarily the healthiest, but really good and hey! it was zucchini!
did you see the note I left on your last zuc post about freezing? I have loved being able to pull my garden-grown zucchini out of the fridge all winter long.
And with our growing season here in VT being slightly different (ha!) than yours, I’ll have to tuck this recipe away for a month or so until I’m inundated myself!
Oh yes marian, thanks for the tip. I think I need to get a food processor so I can slice and grate more efficiently.
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