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Zucchini Soup with Cilantro and Mint

Page history last edited by LJCohen 13 years, 8 months ago

Zucchini Soup with Cilantro and Mint

 

(from Stearns Farm Newsletter, July 14 2008)

 

Another summer soup, this time thickened with corn tortillas and seasoned with Mexican flair.  Adapted from Local Flavors by Deborah Madison.

 

1-2 fresh chiles, such as jalapeno

3 zucchini, quartered, then chopped into 1/2-inch pieces

2 cups fresh cilantro, well washed, plus more for garnish

1 large sweet or red onion, thinly sliced

3 Tbs olive oil

juice of 1-2 limes

3 Tbs fresh parsley, rinsed, chopped

2 Tbs mint, rinsed, chopped

2 corn tortillas

sea salt to taste

5 cups water or chicken stock

sour cream for garnish (optional)

 

Remove and discard pepper seeds, then mince the peppers.  When handling hot peppers, take care to avoid touching eyes, nose, or mouth.  Gloves can help with this.  Separate cilantro leaves from stems.  Slice stems finely and chop the leaves, keeping stems and leaves separate and reserving several attractive whole sprigs for garnish.  Heat half the oil over medium-high heat in a large soup pot.  Add onion, zucchini, cilantro stems, parsely, and mint.  Cook, stirring occasionally, until onion is limp and zucchini is soft - about 10 minutes.  Tear one of the tortillas into pieces and add to vegetables.  Add water or stock and about 2 teaspoons of salt and bring to boil.  Simmer, covered, until zucchini is soft - about 15 minutes.  Add cilantro leaves.  Cool mixture to room temperature, then puree until smooth.  Taste and season with additional salt and lime juice.  Cut second tortilla into thin strips and heat remaining oil in skillet.  Cook tortilla strips in hot oil until crisp and drain on paper towels.  Serve soup reheated or chilled in individual bowls garnished with a dollop of sour cream, a few tortilla strips, and a small sprig of cilantro.  6 servings.

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