Monday, October 28, 2013


Finally making soup! Found this recipe and doctored it up a bit.  Easy and good flavor, nothing fancy--even better the second and third day.  Side note: Boy, do I love my Staub pumpkin pot.  It sits atop my stove from late September through November looking so pretty and autumnal (love that word).

2 tablespoons of butter or olive oil or both (I used both)
1 medium onion, chopped
2 chopped zucchini squash
2 cups chicken stock/broth
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/2 cup half and half cream
Shredded Cheddar cheese to top (optional)

Sauté chopped onion in butter/olive oil until soft and transparent.  Add chopped zucchini and sauté for 5 minutes.  Add chicken broth and bring to boil; simmer for 15 minutes until zucchini is tender.  Add seasonings.  Puree mixture until smooth (do it in batches if hot) and return to saucepan.  Add half and half cream adjusting seasonings to taste (I added a smidgen more of pepper and nutmeg).  Reheat but do not boil.  Optional:  add shredded Cheddar cheese to top individual bowls.  (I did not add the cheese but I'm sure it is delicious.)