Fall Forward (Into Soups) Part 1

Good Afternoon, class. It’s been a long few weeks of “summer vacation,” and now it’s time to get back to making some RECIPES! Are you ready?

Fall is just around the corner (Geese are honking their way South past my window as I write this, a telltale sign of the oncoming season), and that means your gardens have been bursting with the season’s (almost) last Tomatoes, Zucchini, Eggplant, Peppers, and the like. The temperature is changing, the growing season is winding down, and it is time for some warm, comfortable food courtesy of your garden.

Soup making is a great way to utilize your bounty of vegetables, and that is what we are going to focus on today. This week’s recipe is one of my all-time favorite soups to make and eat, as it is simple, delicious, and uh…tastes good. You will need a food processor or an immersion blender to execute this pureed soup, There is also a quantity of Crushed Red Pepper in this soup, which you can vary to taste. I recommend going big on the spice, but that’s just me…


Zucchini Rosemary Soup

2 lbs Zucchini, cut into 1/2 inch rounds

1 med yellow onion, rough chopped

2 Sprigs Fresh Rosemary, leaved stripped and finely chopped

6 Cloves Fresh Garlic, chopped

1t (or more) Crushed Red Pepper

Vegetable Stock or Water, enough to just cover the vegetables

Some Olive Oil

Sea Salt & Fresh Ground Pepper to taste

Tip: Since this is a pureed soup, you don’t have to worry too much about cutting the vegetables too small or uniformly.

1. In a large Saucepan or Small Stock Pot on medium heat, saute the Onion and Garlic in Olive Oil for about 5 minutes, taking care not to brown or burn either the Onion or Garlic. This is also a good time to toss in a little S&P.

2. Add the Crushed Red Pepper and Garlic to the pan, continue to cook for 3 minutes.

3. Add the Zucchini, then pour in the Stock or Water, just to the top of the Zucchini. Bring to a boil, then reduce heat and simmer for 20 minutes.

Note: Do not add too much liquid at this point. If you feel the soup is too thick after pureeing, it can be thinned out. Thinning out is much easier (and prefferable) to attempting to thicken.

4. Remove the soup from heat, and puree with an immersion blender. Alternately you can puree in batches in a food processor, but I find the Immersion route to be much easier and safer when dealing with hot liquids.

5. Return the soup to heat and adjust the seasoning and thickness to you liking.

6. Eat!

You can also “go the extra mile” and make a little garnish by mixing 1/2 cup sour cream with a teaspoon of white balsamic vinegar and a small dash of salt and pepper. Use a spoon to drop a dollop into the center of your soup.

There you have it. If you have WAY too much Zucchini on your hands, multiply this recipe and either freeze individual containers (the soup will last about 4 months frozen) or give some soup to a friend. Soup is a great cold weather gift.

Well, it is good to be back and I hope you enjoy today’s recipe. Until next time,

Happy Gardening and Good Cooking!



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Filed under Cook it! With Veg Chef Sam

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