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Zucchini Soup
3 lbs. zucchini
1 1/2 lbs. onions (2 large onions)
1/4 cup white rice
1 Tbsp. + 1 tsp. olive oil
3 cups water
3 1/2 cups vegetable broth
salt and pepper to taste
3-4 Tbsp. chopped fresh basil
2 Tbsp. fresh squeezed lemon juice, more to taste
garnishes: cream, feta cheese, or Parmesan cheese (all optional)
Wash and trim the zucchini and slice them. Peel and coarsely chop the onion. Heat the olive oil in a large nonstick sauté pan, and sauté the chopped onion in it, stirring often, until it begins to color. At the same time, combine the water, broth, and a half teaspoon of salt in a soup pot, add the rice, and bring to a boil. Reduce the heat and simmer while the onions are browning.
Add the sautéed onions and zucchini to the soup pot. Stir in the basil, grind in a little pepper, and continue simmering until everything is tender, perhaps another 20-25 min. Purée the soup in batches in a blender, then return it to the soup pot and stir in the lemon juice. Taste, and correct the seasoning with more salt, pepper or lemon juice, as needed. Yield: about 10-12 servings.
Chef's Note: You can pass cream (or milk) separately for those who want a slightly richer soup. I like this soup with some crumbled feta cheese on top, and my older son loves it with Parmesan cheese.
A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.
~P.J. O'Rourke
The estimated number of M & M’s sold each day in the United States is 200,000,000.
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