This is Sebastian's recipe for zucchini soup. He helped me out by writing this today. We keep our food pretty simple here and it's delicious!
Zucchini soup
Ingredients:
Four zucchinis
One onion
Two full size carrots
Three sprigs of rosemary
Salt (to taste)
Full black peppercorns
Dill
Two yellow crookneck squashes
Recipe
STOCK:
First, find a large pot for the stock.
Next, cut the onion and carrots in half and put them in the pot, along with the rosemary sprigs and 5-15 peppercorns.
Add in water until pot is nearly full, and then bring to a steady boil for about 45 minutes.
Strain the stock into another pot.
As the vegetables used are now flavorless, compost them or throw them away.
SOUP:
Take the pot that you strained the soup into and move it to the side for later.
Cut the zucchinis into thin slices and put them in the stock.
Dice the squash into cubes and then put them in along with the zucchini.
Add in a mild amount of dill.
Cook for about an hour on low heat.
Garnish with shredded Parmesan cheese.
Another option is to purée the soup and then serve it with a spoonful of sour cream on top.
Serves 5.
Zucchini soup
Ingredients:
Four zucchinis
One onion
Two full size carrots
Three sprigs of rosemary
Salt (to taste)
Full black peppercorns
Dill
Two yellow crookneck squashes
Recipe
STOCK:
First, find a large pot for the stock.
Next, cut the onion and carrots in half and put them in the pot, along with the rosemary sprigs and 5-15 peppercorns.
Add in water until pot is nearly full, and then bring to a steady boil for about 45 minutes.
Strain the stock into another pot.
As the vegetables used are now flavorless, compost them or throw them away.
SOUP:
Take the pot that you strained the soup into and move it to the side for later.
Cut the zucchinis into thin slices and put them in the stock.
Dice the squash into cubes and then put them in along with the zucchini.
Add in a mild amount of dill.
Cook for about an hour on low heat.
Garnish with shredded Parmesan cheese.
Another option is to purée the soup and then serve it with a spoonful of sour cream on top.
Serves 5.