15 June 2010

zuppa zuppa zuppa!!

Last summer we weere inundated with zucchini - the plants went crazy, producing so many vegetables that anything that could be made with zucchini was - lasagne, muffins, pasta, antipasto - you name it.  After a couple of courgette-intensive months however, the plants slowed down and the season was over (at the time I was thinking, thank goodness, but now I'm kinda looking forward to the next lot...).

Upon arriving in Texas last week I discovered that my prayers had been answered - it's summer here, so zucchini (courgettes, squash, whatever you want to call them) are in season.  Larry has a friend who keeps them in constant supply of zucchini - when I arrived there were easily 18 of the things in the fridge - and a good portion of them were pretty big, more the size of a marrow.  So, what to do with waaaayyyy more zucchini than 3 people can eat?  Lasagne - that took care of about 3 of them.  So then soup.  Zucchini soup (I made a double batch, so as to use up more zuccs, but have listed the original single quantity here, for serving about 4 people) - it's really tasty, dead easy to make and, because it's meat-free, keeps really well for a good week or more.  If it lasts that long. 

onion, finely chopped (I used red)
30 g butter
4 zucchini, grated
2 cloves garlic, crushed
1 L vegetable stock (I used chicken, 'cause ran out of vege)
1/4 cup crumbled feta cheese
salt and pepper, to taste
  1. Heat butter in pan over medium heat and gently fry onion until softened.  Add zucchini and garlic, stir-fry for about 2-3 minutes. 
  2. Add stock, bring to boil, reduce heat slightly and simmer, uncovered, for about 10 minutes. 
  3. Stir in feta, season and serve. 

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