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Zucchini Puree

Meal.Mates's picture
Ingredients
  Zucchini 1 1⁄2 Pound, diced
  Diced onion 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Chopped fresh oregano 2 Tablespoon
  Chervil sprig 2
  Chicken stock 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Unbleached flour 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  White pepper To Taste
  Cooked crab legs/Cooked shrimp 2 Ounce
  Lemon slices 6
Directions

Cook zucchini, onion, seasonings and herbs in stock until vegetables are tender.
Strain, reserving the stock, and puree vegetables.
Melt butter until bubbly, add flour and cook, stirring, 3 minutes.
Gradually add milk and the reserved stock; cook and stir until smooth and slightly thickened.
Add puree, blend well and stir in heavy cream.
Cool, chill, adjust seasonings with salt and pepper and garnish with crab legs, lemon slices and chervil sprigs.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Zucchini

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