|Savor the Moment|
This recipe is from one of my favourite cookbooks (thanks Annette Robino!) She gave it to me on a business trip to Miami and I have treasured it since. I have loved every recipe I have tried in this book. So, DEEP BREATH, here we go...
Zucchini Basil Soup
2 cups chopped onions
3 garlic cloves, minced
2 tbsp chopped fresh basil (2 tsp dried)
1/2 tsp dried thyme
2 tbsp unsalted butter
8 cups chicken broth
14 small zucchini (8 cups chopped)-- one large from your neighbour’s garden
3 tbsp uncooked rice
1/3 cup cream cheese
Saute the onions, garlic, basil and thyme in butte in a large sauce pan over medium-low heat until the onions are tender. Add the chicken broth and the zucchini.
Bring to a boil and stir in the rice. Simmer, covered, for 30 minutes or until the rice is tender, stirring occasionally. Stir in the cream cheese until melted.
Using a hand-held food blender (or a regular blender-- do a few batches) blend until smooth. Season with salt. Garnish with a basil leaf and a dollop of cream cheese.
The cook book recommends serving Zucchini Basil Soup with Tuscan Bread Salad. This is AMAZING SALAD!!!! A great way to use your garden tomatoes when you are tired of making salsa.
Tuscan Bread Salad
4 large tomatoes, chopped (or 8 if you have a ton to use)
2 bell peppers (yellow or red), chopped
6 oz mozarella cheese, cut into 1/2 inch pieces
1/3 cup chopped fresh basil (1 heaping Tbsp dried)
3 tbsp Olive Oil
3 Tbsp balsamic vinegar
6 cloves garlic, minced
salt and pepper to taste
8 oz Italian or French Bread*
Combine tomatoes, bell pepper, cheese and basil in a bowl. Whisk the olive oil, vinegar and garlic in a small bowl. Season with salt and pepper. Add to the tomato mixture and mix well.
Cut bread into 1-inch cubes. Spread on a baking sheet. Broil for 1 minute or until the cubes just begin to brown, stirring once.* Add to the salad and mix gently. Serve immediately.
*Really?!? Erica's short cut. Break out your favourite croutons (2-4 cups depending on taste) and mix in.
Happy Healthy Eating