Zucchini Soup Recipe

September 6, 2010

Spring is with in reach.  This morning the air is cool and crisp with a perfect blue sky.  September in Santiago surly is the best time of year, with festivals every weekend, unpredictable weather, and independence day and military day right in the middle of the month!

Here is a recipe for a new soup I just tried last week.  I just finished the left overs last night with some homemade wheat bread!

Ingredients:

Cumin Butter
1 teaspoon Cumin Seed powder

1/4 cup unsalted Butter

pinch of Salt

Zucchini Soup
3 Tablespoons unsalted Butter

1 Onion, chopped

2 Garlic cloves

8 Potatoes, cut into coins then quartered

2 Zucchinis, cut into coins then quartered

4 Cups of low sodium Vegetable Stock

1 Cup skim Milk

How to:

In a small skillet
Melt Butter.
Add Cumin Seed powder and Salt.
Stir the ingredients together until it gives off a nutty aroma.
(This mixture will need to stay liquid until you're ready to use it later on.)

In a large pot

Melt Butter.
Add Onions and Garlic and saute.
Stir in the Potatoes and Zucchini and cook for 5-10 minutes.

Add Vegetable Stock (The stock should just barely cover the vegetables, so add more water if needed)

Bring to boil and then reduce heat to simmer 25 minutes.

Puree vegetables. (I did this with a wooden spoon against the side of the pot.  We like the vegetables chunkier so I don't use a hand blender)

Add Milk and stir.

Fill a bowl with soup and top with a swirl of Cumin Butter!