Zucchini and Cilantro Soup with Chile and Mint

Looking for a soup that is transcendentally delicious?  Yep, this is it.   Here we have another example of how well zucchini pairs with fresh herbs, only now we have it in soup form.  You could serve this soup chilled on a hot day, or hot on a chilly day.  It's easy-going like that.

I have to say that when you taste this soup, it's not obvious what it is exactly.  It tastes like a delicious vegetarian tortilla soup.  You know there are herbs, you know there is spiciness, and you know there is a generally Mexican flavor.  But zucchini?  You might not have guessed.  This is a great way to use up zucchinis when you're sick of zucchini, or if you are trying to fool your picky children or husband into eating zucchini.  Or, you can feed it to zucchini-lovers and see if they recognize their favorite squash.  It's up to you.

This soup is rich and refreshing at the same time.  It's pretty amazing.  It's pretty great.  You should try it.

Zucchini and Cilantro Soup with Chile and Mint

adapted from Deborah Madison's Local Flavors

serves 4

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 serrano or jalapeno chile, seeded and chopped

2 medium-sized zucchini, quartered lengthwise and chopped

1 small bunch of cilantro, stems and leaves divided, chopped

1/2 medium onion, thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped mint

2 corn tortillas

salt to taste

3 cups chicken or vegetable broth

juice of 1 lemon

DIRECTIONS:

1.  Heat one tablespoon of the oil in a medium soup pot over medium-high heat.  Add the chile, zucchini, cilantro stems, onion, parsley, and mint.  Cook, stirring occasionally, until onion is softened and zucchini is starting to get tender, about 10 minutes.

2.  Tear up one of the tortillas into pieces and add it to the pot.  Add a healthy pinch of salt and stir.  Add the broth and bring to a boil.  Reduce to a simmer and cover the pot.  Cook for about 15 minutes, or until zucchini is very tender.  Remove from heat.

3.  Stir in the cilantro leaves (save a bit for garnish if you like).  Let the soup cool slightly, then puree in a blender, food processor, or with an immersion blender, until smooth.  Season to taste with salt and lemon juice.

4.  In a small skillet, heat the remaining tablespoon of oil over medium-high.  Cut the remaining tortilla into strips and add to the hot oil.  Cook until crisp, then set on paper towels to drain.  Serve the soup garnished with a small mound of tortilla strips and reserved cilantro.

Enjoy!

Late Season Tomato Veggie Soup

This is the time of year when the weather has taken a turn for the cooler side, but we still have some remaining summer produce at the local market.  This recipe is the perfect way to make the most of both of these situations.  Warm, comforting soup that is hearty and filled with flavor and nutrients, but features beautiful late summer tomatoes.

It is hard to resist making tomato soup during the summer, but in southern California, the summers are not so conducive to soup.  Now that we have nice cool fall weather, I'm giving tomato soup one last hurrah in my kitchen, combined with sweet carrots and licorice-y fennel.

This soup is simple and vitamin-packed.  Another one to add to the list for cold season.

Late Season Tomato Veggie Soup

adapted from Deborah Madison's Local Flavors

serves 3-4

INGREDIENTS:

2 teaspoons extra virgin olive oil

3 small leeks OR scallions, thinly sliced

3 medium sized carrots, peeled and thinly sliced into rounds

1 small fennel bulb, cored and finely diced

2 tablespoons diced pimientos

pinch saffron threads

1 garlic clove, minced or pressed

1 tablespoon chopped parsley

4 medium sized ripe tomatoes, preferably heirloom if available

salt and freshly ground pepper

chopped dill or basil for garnish

DIRECTIONS:

1.  Heat the oil in a soup pot over medium-low heat.  Add leeks, carrots, fennel, pimientos, saffron, garlic, and parsley.  Stir and cook for about 1 minute.  Add 2/3 cup water and cover the pot.  Turn heat to low.

2.  Meanwhile, peel the tomatoes (plunge in boiling water first if necessary) and squeeze out the seeds into a mesh strainer over a bowl to catch all the juices.  Place remainder of tomatoes in a food processor.  Use a spoon to press the juices out of the seeds through the mesh strainer.  Discard seeds, and add juices to the food processor.  Puree until smooth.

3.  By now, the vegetables should be getting tender.  Add the pureed tomatoes and salt to taste.  Puree about half the soup until smooth.  You can puree it all if you wish, but I think it's nice to leave some vegetable chunks for texture.  Bring to a simmer and cook for about 10 minutes, or until vegetables are tender.   Season to taste with salt and pepper as necessary

4.  Serve soup garnished with fresh herbs of choice. 

Enjoy!

Corn Pudding

I don't know if this has just been a particularly good summer for corn, or if I've just been missing out on the good stuff available directly from the farmers all these years. Since I've been getting corn from a CSA, it's like a whole new awakening. I've always loved corn, but usually couldn't be bothered with coming up with things to do with it. Now that I have this seemingly endless supply, I'm actually having fun coming up with ideas.

Today I made corn pudding, which is a lovely corn casserole filled with gorgeous flavors. Simple seasonings, a bit of milk, some sharp cheese, corn and onion join together with some assistance from an egg and form a beautiful side or main dish. We had ours for dinner along with a side salad, but of course this dish is traditionally seen as a side dish backing up some kind of protein. Really, though, this deserves to be the main attraction.

Make sure you have some really good, sweet corn (preferably white, but let's not be corn-racist) and you can whip this up for a pot luck, for a holiday spread, or simply for dinner.

Corn Pudding
adapted from Deborah Madison's Local Flavors
serves 4

INGREDIENTS:

1 tablespoon unsalted butter
1/2 cup finely diced onion
3 large ears sweet corn, shucked
1 egg, beaten
1/2 cup nonfat milk
1/2 cup grated sharp cheddar (or cheese of your choice)
1 tablespoon chopped parsley
1/2 teaspoon dried marjoram
sea salt and freshly ground pepper
paprika

DIRECTIONS:

1. Preheat oven to 350. Spray a shallow 3-cup baking dish with cooking spray.

2. Melt butter in a skillet over low heat. Add onion and cook, stirring occasionally, just until it's soft and lightly colored, about 10 minutes. (If you want a deeper onion flavor, go ahead and let it get a bit browned. I think it would be yummy.)

3. While onion is cooking, cut the kernels from the corn into a large bowl. Scrape the cob with the flat side of your knife to get out the corn "milk" as well.

4. Stir the egg, milk, cheese, parsley, marjoram, and salt and pepper to taste into the same bowl as the corn. Stir in the cooked onion. Make sure everything is relatively evenly distributed. Pour into the baking dish, and sprinkle with a few dashes of paprika on top. Bake in center of oven until puffed and golden, about 45-50 minutes. Serve warm.

Enjoy!