Farm shares and zucchini go together like summer and apple pie. I decided to revisit this recipe for cold zucchini soup. This time, I started by sauteing half a head of garlic and an onion in two tablespoons of butter, added one roughly chopped huge zucchini, and finished by boiling in a cup of miso broth. Then I pureed the whole thing and added a few spoonfuls of Greek yogurt. And that's it.
(Over the last year I started using miso broth instead of chicken broth. Usually I'd start with olive oil and finish with sour cream, but being out of sour cream I decided to switch my fats and started with butter, ending with nonfat Greek yogurt. No extra shopping trip needed.)
See? Not all cooking has to be ambitious.
(Over the last year I started using miso broth instead of chicken broth. Usually I'd start with olive oil and finish with sour cream, but being out of sour cream I decided to switch my fats and started with butter, ending with nonfat Greek yogurt. No extra shopping trip needed.)
See? Not all cooking has to be ambitious.
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