Soup’s On at Flood’s Cabin in Wilson

zukesFlood has beautiful zukes coming out of a water trough in her back yard so we scavenged around found garlic scapes, chives, parsley and we had a plan.

  • 3 or 4 medium zucchinis cut into large chunks
  • Olive oil and butter
  • 4-5 Garlic scapes roughly chopped or garlic cloves
  • rice wine vinegar or white wine
  • chopped parsley and a bunch of chives
  • some chopped basil if you have it or a teaspoon of dried
  • red pepper flakes
  • salt & pepper
  • drizzle cream or whole milk yogurt (optional)

This is a soup served warm or room temp.

Gently heat a combination of oil and butter that measures about 4 T in a heavy bottomed pan, add garlic and sautee lightly for a few minutes, then add zukes and turn up the heat to medium. Cook for 8 minutes and stir around, then add 1/8c rice wine vinegar mixed with + 1/8 c water or 1/4 cup wine.  Cook for 10- 15 minutes adding in parsley, chives, red peppers, salt and pepper. Stirring often. Add some basil.

Once everything is nice and soft, blitz it in a blender (be reasonable, don’t do it all at once or it’ll explode molten zuke all over you) and add what adds up to 2 cups water give or take to the consistency you want. You can add a little cream or yogurt to give it some creaminess.

Season with more salt or pepper. You can sprinkle with chopped chives or buttery garlic croutons.

Eat.

This recipe inspired by http://dishingupthedirt.com/

 

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