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.


This recipe inspired by