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
- Heat butter in pan over medium heat and gently fry onion until softened. Add zucchini and garlic, stir-fry for about 2-3 minutes.
- Add stock, bring to boil, reduce heat slightly and simmer, uncovered, for about 10 minutes.
- Stir in feta, season and serve.