Prepare a large pot of boiling water and add the zucchini pieces. Boil them for 2-3 minutes.
Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender and just beginning to brown.
Add the zucchini and broth to the sautéed onions and stir to combine.
Put the lid on the pot and cook for 20 minutes, until everything is really soft. After 20 min, take the lid off and cook for about 10 more to concentrate the flavor and get rid of some of the liquid.
When finished cooking, turn the soup off and let cool a bit, then blend until smooth.
1 3/4 pound seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ pieces)
1/4 medium red onion – skinned
1 garlic clove – skinned
1 jalapeño – stem removed, halved and seeded
8 large mint leaves
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1 teaspoon sea salt
1, 6 ounce non-fat plain yogurt
1/2 to 3/4 cup spring water to taste
1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered) as garnish
tiny mint leaves as garnish
lemon oil as garnish [I didnt use this]
Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.
tags: Side dish, Dinner, Lunch, Alternatives to bread, july, august, veggie soups
No tried and true amounts here…. This ones all about your personal preference so just taste as you go.
1/2 Cucumber, peeled and seeded
a couple tomatoes, rough chopped
chives, chopped really fine
a small garlic clove, minced
a couple basil leaves
a squeeze of lemon juice and some zest
a small capful of vinegar
salt & pepper
a tiny bit of jalapeno, chopped really fine
yogurt (per serving at the end)
Combine in the food processor or blender and then eat! Well, it would actually be good to let it sit but I dont usually have that kind of patience. Swirl in some yogurt right before you eat it to make it even better.
yep…. made with real tomatoes straight from the farm. But note, the goodness of this soup depends greatly on the yumminess of the tomatoes. Also, this recipe is best when you puree the soup at the end. I use a food processor but i’m sure a blender would be fine too.
(this recipe makes enough for 3 big bowls of soup)
Butter & Olive Oil for the pan
1 Onion, diced
about 3 – 4 large Tomatoes, rough chopped
1 Garlic Clove, minced
2 Cups Vegetable Stock
1/2 White Wine
Basil (to taste)
Cream (to taste)
Turn heat till to medium and coat the bottom of a large bottom pan with Olive Oil and Butter. [I like the surface area of my 14 inch saute pan so that more onions can stick to the bottom which = more flavor]
Add onion and cook down until they start browning to the bottom
Stir in garlic and cook for 30 seconds
Stir in tomatoes and cook for about 3-5 minutes [until they fall apart a bit]
Add wine and stock and turn down to low. Simmer for 20 minutes and taste. [If you want more flavor, let it go longer. Just keep on tasting and cooking until you are happy. My batch just went for 40 minutes]
When you like the taste, put basil and soup into food processor and blend.
1 (14.25 ounce) can tomato puree (14.5 stewed tomatoes)
1. In a large skillet or saucepan, caramelize the onions in vegetable oil, (we had some celeriac from the farm so we added that to this step too)
2. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
3. Add uncooked lentils and stir for 1 minute, then add 3-4 cups of water.
4. Stir in the tomato puree and reduce heat and simmer till ready.
The key to Pho is to strain out any impurities so you are left with a clear broth with TONS of taste…. which usually takes time….. of which I am limited. So this is our take on pho. Still awesome (but not as authentic).
Also note: dont waste a lot of time chopping vegetables carefully because you’re going to strain them out in the end.
(recipe updated and overhauled 2/14/13)
Ingredients: (makes 4 bowls of soup)
1 Cinnamon Stick
1tsp. Whole Coriander Seeds
9 Cups Broth (because so much of it boils off)
1 Onion, rough chopped
3 Celery Stalks, rough chopped
1 T Ginger, minced [I keep mine frozen and zest as needed]
1 T Fish Sauce
2 or 3 Green Onions, rough chopped
Rice Noodles (or whatever kind you prefer)
Fresh Ground Pepper
Chicken (2 Breasts)
Shrimp (how ever many you want)
Bean Sprouts, Green Onions, Cilantro, Hot Sauce & Lime for toppings
Put all your broth in a medium sized stock pot. Add onion, celery, ginger, fish sauce and green onions. Cook on medium.
In the mean time, toast spices in a small pan on medium low for 3 or so minutes. Then add to broth and simmer for 30 minutes.
While thats cooking, prepare your noodles according to the directions and set aside.
Go take a break until the broth is ready.
After 30 min or so, strain out the vegetables from the broth and discard.
Add Chicken. [I used Trader Joes Frozen Chicken breast]. Simmer on medium until done and remove from soup. Add shrimp for a couple minutes and remove. [Its really alll about the broth so taste it now to see how its doing. If you like it, eat it. If its not concentrated enough flavor for you, take out your chicken and shrimp and boil it for a bit longer and taste again until you like it.]
Fill your bowls with the rice noodles and ladle soup over it.
Have your toppings in the center of the table: bean sprouts, green onions, cilantro, limes and Sriracha (of course)
[This recipe has a lot of freedom for creativity… just shoot for a really flavored broth and dont overcook the meat.]
Good to know:+ There are a ton of other ingredients you can play with as well : Lemon grasss, Hoisin sauce, Basil, Mint, Star Anise…
tags: vietnamese soup, noodle bowl, chinatown, udon noodles, cellophane noodles, bean thread noodles, lunch, dinner, winter soup