Spiced Zucchini Soup

Spiced Zucchini Soup

Ingredients:
2 tablespoons butter
1 teaspoon ground cumin
1 teaspoon ground coriander
1 large sweet onion, cut into chunks
3 cloves garlic, chopped
2 pounds zucchini, cut into chunks (about 8 cups)
1 large thin-skinned boiling potato, scrubbed and cut into chunks
2 cups Basic Chicken Stock or Basic Vegetable Broth or low-sodium store-bought

Directions:
Salt and ground black pepper
Fresh herbs, such as parsley, basil, chervil, or chives
Cream Topping (recipe follows)
MELT the butter in a soup pot. Add the cumin, coriander, onion, garlic, zucchini,
potato, and stock or broth. Cover and cook for 2 minutes, reduce the heat, and simmer
until the vegetables are tender, about 30 minutes.
Puree in batches in a blender until smooth. Season to taste with salt and pepper.
Return to the pot and add the fresh herbs. Serve hot or refrigerate until thoroughly
chilled. Top with the Cream Topping, sour cream, or yogurt.
CREAM TOPPING
BRING 1 cup heavy (whipping) cream to room temperature. Stir in 1 heaping tablespoon lemon juice. The
cream will thicken in a few minutes. Use as a garnish for soup, or as a topping for fresh berries or steamed
vegetables.
Makes about 1 cup
Spiced Zucchini Soup & Sun-Dried Tomato and Pesto Bread
bread
SUN-DRIED TOMATO AND PESTO BREAD
I LIKE TO MIX THIS DOUGH IN THE BREAD MACHINE SET ON THE “DOUGH” CYCLE AND SHAPE
THE LOAF INTO BAGUETTES (SEE BOX), BUT IT CAN ALSO BE MADE BY HAND.
Makes 6 servings