2 pounds small to medium zucchini (about 5) stems trimmed but not peeled
1 tablespoon olive oil
1 large yellow onion, chopped
1 medium carrot, chopped
1/2 medium jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 (32 oz.) carton reduced-sodium chicken broth
Salt and freshly ground pepper to taste
1/4 cup coarsely chopped fresh basil
6 tablespoons freshly grated parmesan cheese
1. Slice part of one zucchini into julienne strips to equal 1/2 cup strips, cutting each julienne strip about 1 to 1 1/2 inches long. Set aside to use at garnish at end.
2. Quarter all the remaining zucchini lengthwise, then cut into 1/2 to 1 inch cubes. Set aside.
3. Heat olive oil in a Dutch oven over medium high heat. Add onion and carrot, cook stirring frequently about 3-5 minutes or until onion is tender. Add jalapeno and garlic, cook 1 minute.
4. Add broth and zucchini cubes, season lightly with salt and generously with pepper. Heat until boiling. Reduce heat, cover and simmer 30 minutes or until zucchini is very tender.
5. Add basil and cook 2-3 minutes.
6. Remove soup from heat. Carefully, using an emersion blender, blend soup until smooth. (Or allow soup to cool slightly and ladle - in batches - into a blender.) Blend soup until smooth, not frothy.
7. Return to stove and reheat if necessary.
8. To serve, ladle into serving bowls and top each with julienne strips of zucchini and sprinkle fresh grated parmesan cheese on top.
Enjoy!
Tuesday, August 9, 2016
Monday, August 1, 2016
Caldo Verde (Portuguese Kale Soup)
10 oz. Chourico sausage - 1/4 in. sliced
1 large Spanish onion - diced
2 cloves Garlic - sliced. Don't be afraid to go for a 3rd or 4th. The Portuguese love their garlic.
6 medium Yukon Gold potatoes - diced (Peel if you like, but their skins are thin and they're fine if well washed)
4 Cups Water or half water half Chicken stock or broth
6 Cups Chicken Stock
1/2 lb. Kale or collard greens - thick middle stem removed and leaves cut into 1/2 squares
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Olive Oil for sausage sauté
2 Tablespoons Olive Oil for pureeing
Heat the olive oil in a large pot over medium heat. Add the Chourico slices and cook until lightly browned, 3-5 min. Using a slotted spoon, remove the sausage to a plate, trying to let the sausage drain well into the pot; its fat will flavor the soup.
Dump the onions into the pot, saute until translucent and very soft. Sprinkle in the garlic and cook 2 minutes more.
Add the potatoes, cover everything with water and chicken stock. Bring to a boil then lower the heat so the soup gently simmers. Cook until the potatoes are almost done - check for "almost done" because you don't want them mushy (15 minutes or so depending on how small you've diced them.)
When the soup is cool enough to handle, puree 1 Cup solids, 1 Cup liquid and 2 Tablespoons Olive Oil together until smooth.
Add the puree back into the soup along with half of the sausage.
Add the greens and bring everything back to a boil. Reduce heat and simmer 20 min. or until the greens are tender and still bright green.
Season with salt and pepper to taste (the sausage will provide salt and seasonings, so taste before you add more!)
Ladle the soup into bowls and garnish with the remaining slices of sausage. Chef's Note: Cooling the soup overnight and reheating it the next day will do wonders for its flavor!
1 large Spanish onion - diced
2 cloves Garlic - sliced. Don't be afraid to go for a 3rd or 4th. The Portuguese love their garlic.
6 medium Yukon Gold potatoes - diced (Peel if you like, but their skins are thin and they're fine if well washed)
4 Cups Water or half water half Chicken stock or broth
6 Cups Chicken Stock
1/2 lb. Kale or collard greens - thick middle stem removed and leaves cut into 1/2 squares
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Olive Oil for sausage sauté
2 Tablespoons Olive Oil for pureeing
Heat the olive oil in a large pot over medium heat. Add the Chourico slices and cook until lightly browned, 3-5 min. Using a slotted spoon, remove the sausage to a plate, trying to let the sausage drain well into the pot; its fat will flavor the soup.
Dump the onions into the pot, saute until translucent and very soft. Sprinkle in the garlic and cook 2 minutes more.
Add the potatoes, cover everything with water and chicken stock. Bring to a boil then lower the heat so the soup gently simmers. Cook until the potatoes are almost done - check for "almost done" because you don't want them mushy (15 minutes or so depending on how small you've diced them.)
When the soup is cool enough to handle, puree 1 Cup solids, 1 Cup liquid and 2 Tablespoons Olive Oil together until smooth.
Add the puree back into the soup along with half of the sausage.
Add the greens and bring everything back to a boil. Reduce heat and simmer 20 min. or until the greens are tender and still bright green.
Season with salt and pepper to taste (the sausage will provide salt and seasonings, so taste before you add more!)
Ladle the soup into bowls and garnish with the remaining slices of sausage. Chef's Note: Cooling the soup overnight and reheating it the next day will do wonders for its flavor!
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