Wednesday, May 2, 2012

Zucchini Coconut Cream Soup

Yep, still going strong on my coconut milk kick.

I realize Zucchini is not considered gourmet in the US, but here in France it is simply luxurious. "I looove zucchini" is one of the phrases I hear the most often here. After "shit... I'm sick of that!" and other lude expletives, of course.

Anyway. DEEEElicious soup. Its really more of a velouté... a creamy, smooth vegetable soup. Perfect for Versailles, I'd say.

This was a 30 minute job and made enough for 4 large bowls of soup.

2 small onions
2 stalks of celery
1 carrot
1 garlic clove
3 zucchinis
1 bay leaf
1 tbsp marjoram
enough stock to cover all of it
(uh... 5 or 6 cups? I used 2 bouillon cubes and water as needed)
1/2 can of coconut milk
2-3 tbsp olive oil

In a pot (something about the size you would boil noodles in - you don't want it too wide or it will be too low to blend with the immersion blender)

Chop all the vegetables into rough chunks.

Sautee the onions, celery and carrot on medium-high heat.

When the onion and celery turn clear (about 7 minutes) throw in the garlic and the chopped zucchini.

Stir every couple minutes until the zucchini turns clear. If it starts to brown or stick/burn to the bottom of the pot, go ahead and go on to the next step.

Stir in your spices and the bay leave and then add the stock. Enough to cover the vegetables, and then some, depending on how thick or thin you like your soup.

Simmer for about 15 minutes, remove the bay leaf, blend that sucker with your immersion blender and stir in the coconut milk. I would say a whole can wouldn't be bad...


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