Frisian Mint-Zucchini Soup Recipe - Cooking Index
Frisian Mint-Zucchini Soup Recipe - Cooking Index
This marvelous recipe was sent to me by Jacqueline, a native of Frisia. The soup is not nearly as unusual as you'd think, except in the best sense of the word. Somehow the creamy, savoury base of the soup is a perfect counterpoint to the mint. It is sustaining, inexpensive, easy to prepare, low in calories, and will truly make your reputation with your guests if you serve it at a dinner party.
Courses: Soup| 2 tablespoons | 30ml | Safflower or vegetable oil - but not olive oil |
| 1 tablespoon | 15ml | Onion - chopped (large) |
| 1 | Garlic clove - chopped | |
| 1 | Zucchini - cut into 1/2" cubes (large) | |
| 2 cups | 474ml | Milk |
| Concentrated vegetable base that would | ||
| Dilute to make 2 cups of stock - but don't dilute it | ||
| 2 | Fresh mint | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Mint leaves - for garnish |
Fry the onion in the oil until slightly golden. Add the garlic and zucchini and stir-fry for about half a minute. Make sure the vegetables don't brown lest the soup become bitter.
Add just enough milk to cover the vegetables. Bring to a boil, stir in the vegetable base, then reduce heat and simmer for about 5 minutes, until the zucchini is cooked but not quite well-done.
Switch off the heat, stir in the mint, count to 5, then puree. If it's too thick, add some more milk. If it needs more of an edge, add some salt and/or pepper.
Ladle into bowls and serve immediately, garnishing with a few young mint leaves.
Serve hot to 2 to 3 people as a first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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