A neighbor just brought by a bag of zucchini. (Oh look, honey…more zucchini!) We’ve plans for dinner but I can whip up a zucchini soup in minutes. Soup always tastes better the second or third day anyway. Whether you’re serving soup hot or cold, it just needs that extra day for the flavors to combine. This simple soup is no exception-good the first day, great the second.
I enjoy the delicacy of the flavors of this simple soup. You can substitute onions for leeks, or add richness by substituting butter for the olive oil and garnishing with creme fraiche. I added the spinach primarily for color so fresh parsley may be substituted for that. I enjoy buttermilk in summer soups but plain yogurt is always the perfect substitute. I have some leftover aromatic stock from a chicken salad ( August 11th dinnerFeed) that should be used, but feel free to use store-bought. Fresh basil, mint, dill or basil could be used in place of the tarragon.
The zucchini I used was a gift but Michigan-grown are available this week at the Farmers Market and Meijers(@$.77#) If you have zucchini blossoms, thinly slice and garnish the soup with them. I used garden nasturtiums which have a lovely, peppery flavor and worked well as garnish and flavor enhancer.
Long before Steve Brill made hunting for wild foods a thing, since the dawn of our species we’ve been foraging our lands for edibles to survive. (In the eighties, Brill–aka, Wildman– began organizing foraging expeditions in Manhattan. Once he was slapped with a summons for making a meal from Central Park weeds. Minutes after his arraignment, … Full recipe post »
The other night I enjoyed fried beets at Vellum on Main Street as part of their Happy Hour menu (such a deal at 3 bucks)! Even after inhaling two portions, I’m still craving beets. I thought a cold beet soup would scratch the itch and be perfect for a summer’s eve. When googling cold beet soup, many Polish … Full recipe post »
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