Wednesday, December 2, 2009

Creamy Zucchini Soup topped with Sauteed Creminis

This soup accompanied a bagel with cream cheese last night. It is quite thick and creamy so make sure you loosen your belt buckle for this one. Enjoy warm or cold like a vichyssoise.

 Creamy Zucchini Soup with Sauteed Shrooms

2 medium zucchini, chopped
1 med onion, diced
3 cloves garlic, crushed
olive oil
fresh herbs(parsley), chopped
.5 cup raw cashews
1 cup water

handful of chopped mushrooms
olive oil
3 cloves garlic
splash white wine
fresh herbs (parsley and dill) chopped
lemon, ready for juicing

For the cashew cream puree the raw cashew with the water until you get a creamy smooth consistency.

For the soup, sweat the onions and garlic over medium heat to bring out the sweetness of the vegetables. Season with salt and pepper. After about 5 minutes add your chopped zucchinis and cook until soft. Season again with salt and pepper and some fresh parsley. Add the cashew cream and cook for another 5 minutes until warmed through. Puree the soup with an immersion blender or scoop into a regular blender and puree that way. Serve topped with the sauteed creminis or other mushrooms (just not god awful white buttons, the absolute worst of all mushrooms. It's honestly a disgrace to all edible fungi. I think they should kick it out of the family).

For the mushrooms, get some oil in a hot pan. Add the mushrooms and let cook for about 3 minutes, getting browned. Add the garlic, season with salt and pepper. Let get slightly brown and then splash with white wine. Cook until wine reduces and then sprinkle with fresh herbs and drizzle with lemon juice. Serve immediately.

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