Tuesday, January 27, 2015

Zucchini soup

One large zucchiniOne large onionSalt to tasteOne fourth cup sour creamHalf cup milkFreshly ground pepperTwo tbsp. olive oilOne bay leafPinch of nutmeg

Cut zucchini and onion into medium sized pieces. Heat one tbsp. of oil in a wok. Add bay leaf. Add zucchini, and onion. Cook the vegetable for few minutes, covering the wok stirring occasionally. When the vegetables become tender, add one cup of water, and bring into boil. Boil for few minutes. Switch off the stove. Discard the bay leaf. Pour the vegetables along with the water into an electric mixer, and make a paste. In a bowl mix sour cream and milk well, avoiding any lump. Again in the same wok, heat another tbsp. of oil, add the vegetable paste, bring into boil. Add nutmeg and salt. Add another 2cups of water. Boil the soup under high heat until the desired consistency reaches. Lower the heat to medium. Add cream-milk mixture. Boil the soup for few minutes in low heat. Sprinkle freshly ground pepper, and serve hot.

Based on: Zucchini soup, Hadia's Lebanese cuisine 


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