Pepper And Zucchini Soup
|Dark green zucchini||4 (Young)|
|Green bell pepper||1|
|Garlic cloves||2 Large|
|Freshly ground white pepper||To Taste|
|Thyme||2 Tablespoon, chopped (Skip This If The Fresh Herb Is Unavailable)|
|Chicken broth||6 Cup (96 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Fresh chives/Parsley||1 Tablespoon, minced|
Slice 3 zucchini, green pepper and onions.
Mince the garlic.
Saute the vegetables in 3 tablespoons of the butter over very low heat in a heavy pot.
Cook, stirring often, about 10 minutes or until the vegetables are tender but have not browned.
Add salt and pepper to taste and thyme if available.
Stir in the chicken broth and simmer, uncovered, for 15 minutes.
Meanwhile, thinly slice (do not peel) the remaining zucchini and saute it briefly in 1 tablespoon butter until barely tender and still bright green.
This should take about 3 minutesâ€”stir and watch closely that it doesn't overcook and go mushy.
Immediately turn the sliced vegetable out onto a china plate to cool quickly.
Cool the soup slightly and puree it in a blender (or a food mill).
Stir in the cream and the sliced cooked zucchini.
Adjust the seasoningâ€”the soup should be rather highly seasoned as chilling vitiates flavors.
Chill (covered) for 24 hours and serve with a scattering of fresh herbs (chives or parsley).