Zucchini Basil Soup

This time of year, some gardeners will become embroiled in a battle with the mighty zucchini.

Dare to blink, and this unassuming summer squash will spread faster than a vicious rumor—if you're lucky.

Are you ready?

Then hold on to your bounty, my friends, because here's a plan of action to turn this prolific vegetable into soup. A damn good soup!

For this recipe, I try to use zucchini that are small to medium in size, and save the torpedo ones for baking. Or, for chasing away the neighbor's dog, who will happily trot over to my side of the fence to drop the occasional bomb. Dat dawg will heed most commands, except for, "SIT!"
One command he's determined to misconstrue. But I digress.

This delicious summer soup can be served hot or cold. In bowls, coffee mugs, hollowed out  zucchini cups, or any way you like.
Just make it and share it with your neighbors, though you may not want to.


Zucchini Basil Soup

4 cups thinly sliced zucchini
1 medium onion, chopped
3 tablespoons butter
4 cups chicken stock, preferably homemade
1 cup half & half
1 tablespoon finely chopped fresh basil
3 tablespoons fresh lemon juice
½ cup freshly-grated Parmesan, optional
Salt & pepper to taste

In a large saucepan, sauté chopped onion in butter until soft and translucent. Add zucchini and chicken stock. Cover and simmer for 30 minutes.
Add the rest of the ingredients, and purée right in the pot using an immersion blender (If you're using a tabletop blender, be sure to cool soup slightly before blending). Heat to simmering and serve. Yield: 4  servings.


I served the soup with Frico. Croutons made from day-old bread, and even homemade  cheddar crackers are good too. I will post the latter soon.

Frico

8 ounces of Parmesan, finely grated
1 tablespoon flour
1 teaspoon fresh thyme or rosemary, optional

In a bowl, combine the parmesan and the flour. Heat a medium, nonstick skillet over medium-low heat.
Sprinkle 1 tablespoon of the mixture into the pan to form a 4-inch circle.

Sprinkle lightly with herbs, if using, and cook for a few minutes, until cheese melts. Turn cheese over and cook the other side for about a minute, or until it  begins to take on color, but is still flexible. Cool frico over a rolling pin to shape.



Here's another favorite, to help you embrace the resistance, Zucchini Pancakes. Because it's been said, one of the most time-consuming things is to have an enemy.



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Asparagus Butter Risotto with Shrimp

Once upon a time there was a young boy, known as Mr. Man-Pants, who maintained a typical child's view toward vegetables.
His reason for avoiding most green foods? He feared he would "catch normal."

Well, I fainted dead away when, after years of trials and tribulations to get the boy to eat right, I noticed him happily packing away this, unquestionably emerald-green risotto, into his cheek pouches, without so much as a hissy fit, whining or crying — from me.

Finally! We have emerged victoriously from his Frankenfood phase, and wanted to share this highly momentous occasion (and the recipe) with you.

I've been making this dish for quite a few years, so I've had the opportunity to play with it a bit. For example, I've substituted spinach, and sometimes mint for the basil, with good results.
But let it be known, basil still trumps all other variations.

Asparagus Butter Risotto with Shrimp

4 tablespoons butter, at room temperature
¾ pound asparagus, stems peeled, chopped and blanched, tips set aside
½ cup chopped basil leaves
3 garlic cloves, chopped
1 leek, chopped
1 cup Arborio rice
½ cup white wine
4 cups Chicken Broth
16 large shrimp, cleaned, deveined, and roughly chopped *
1 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper

Basil or Rosemary sprigs, for garnish, optional

To make the asparagus butter: Place 3 tablespoons butter, the warm asparagus stems and the basil in a food processor fitted with a steel blade, and purée.

To make the risotto: Place a large, non-reactive stainless steel, nonstick or copper lined saucepan over medium-high heat. When the pan is hot, add remaining tablespoon butter. Add the garlic and leek and cook until soft, about 7 to 10 minutes. Stir in the rice until well coated.

Add the wine and cook until absorbed. Add 2 cups Chicken Broth, 1 cup at a time, stirring with each addition, until all liquid has been absorbed, about 10 minutes. Add remaining 2 cups Chicken Broth, cook until the liquid is absorbed.

Add the asparagus tips, the asparagus butter, Parmesan cheese, shrimp, salt and pepper, stirring after each addition. Cook for 4 to 5 minutes, or until the shrimp turns pink and is just cooked through. Serves 4. Adapted from: The Figs Table by Todd English.

*Sometimes, I slow roast the shrimp whole, skewered with Rosemary sprigs, but this is, somewhat, for aesthetics.

Btw, the asparagus butter is also delicious over pasta, or polenta. Enjoy.


Before I sign out, let me introduce you to some of my tenants. Coo.

Judging by mama dove's expression, it was made perfectly clear that she would've pecked my head hollow, had I come any closer to her baby. So I respected her space, knowing the photo wouldn't be very clear.

Say Blogger, when will we be getting a HUG button?




I'll be joining:

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