Thursday, August 16, 2007

cream of zucchini & garlic bread

cream of zucchini, originally uploaded by organic baker.

Last night, Dan came home with one wisdom tooth less. Talking with him on the phone he felt that he will be subjected to nothing more than smoothie and soup for the next few days. So this enormous zucchini from the garden is still staring at me. It's been sitting at our kitchen counter for a day now and something's got to happen. I figured I have to face my fears and have more than one serving of zucchini per lifetime.
I tried making my own version of La Cabanita's cream of zucchini soup. It's La Cabanita's soup of the day every single day. I sauteed onion, garlic and zucchini then added vegetable stock and let it simmer for about 10 minutes. I then blended the chunks to a puree then passed it on a sieve. Added milk & nutmeg, simmered for another 10 minutes, added a bit of flour with olive oil, garnish with flat leaf parsley and that my friend is our soup.

And the garlic bread? Mix some crushed garlic to softened butter, a dash of salt, parsley, smear it on bread, then toast!

1 comment:

Dan Purcell said...

MMMM. It looks delicious totally worth losing a tooth for.