Rainy Day Zucchini Soup

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We’ve hit the rainy season here in L.A. As a Nor’Eastern kid, I like the change – rain just seems like a cozy thing, washing away the oil on the street, bringing a familiar chill to the air that requires a sweater or extra layer without the harsh bite of winter’s snow.

There are, of course, drawbacks to living in a city that for 90% of the year doesn’t see precipitation. Los Angeles is lacking any sort of effective drainage system, and washing the oil residue off the road is quite well unless you’ve just moved to town & don’t realize the first rain of the year can bring about the same effect as black ice.

This particular storm was what could really only be described as a downpour – perhaps even warranting the adjective “torrential”. As much as I love ye olde 1049, our building does contain the occasional hole, and I woke up this morning to find that my bedroom was such an example. A drip-drip was my alarm clock, & I discovered that a rather persistent leak had been hard at work all night, gifting me with cracked plaster on the ceiling and along the wall behind my head – the wall, in fact, had a small pocket of water that I had to use a towel to press out & drain once I’d stripped my bed of wet linens. On a bright note, now I have an excuse to get new pillows!

With the landlord called, my work for the day caught up, and no desire to take Zoey out & deal with a wet dog, I decided that today is a good day for soup.


Zuccini Onion Soup
from 500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert
by Dana Carpender

Ingredients:
1/4 cup butter
1 medium onion, chopped
1 1/2 pounds zucchini, washed & sliced
28 ounces chicken broth
1/8 teaspoon salt
1/3 teaspoon ground nutmeg
1/2 cup half-and-half
———————————————————————
1. Melt the butter & saute the onion in it until golden. Add the zucchini and saute over medium-high heat until limp (10 to 15 minutes)

2. Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes, add the half-and-half, and let the mixture cool.

3. Puree the broth mixture in a blender. Refrigerate for a minimum of four hours, to allow the flavors to blend. Serve hot or cold.

Music: Norah Jones – Feels Like Home Norah Jones - Feels Like Home
Drinking: Ginger Peach Tea
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