Zucchini Soup
Ingredients
3 average sized Zucchini
1/2 cup minced Shallots
3 tablespoons Butter
6 cups light Chicken Stock
1 1/2 tablespoons Wine Vinegar
4 tablespoons Semolina
Salt
White Pepper
1 cup Sour Cream
Freshly chopped Dill Weed or Parsley
Method
Cut zucchini into chunks. Cook shallots slowly in butter until tender and add zucchini, chicken stock and vinegar. Bring to the boil and stir in the semolina. Simmer for 20-25 minutes then puree in a blender. Thin with stock if necessary, season with salt and pepper. Bring to a simmer once more and beat in half a coup of sour cream. Leave to cool, stirring occasionally. Chill. Serve with a dollop of sour cream in each bowl and top with parsley or dill.
See also this version
Fresh Mushroom Soup Soups; First Course - With nutmeg, garlic and cream, restaurant quantities
Curried Apple Soup Soups; First Course - Blended raw apples with a curry flavour
Zucchini or Cucumber Soup Soups; First Course - Cooked with shallots, chicken stock & vinegar, pureed, served chilled with sour cream
Green Herb Soup Soups; First Course - Chilled green soup using parsley, tarragon & watercress
Gazpacho Soups; First Course - Cucumber, tomato & beef consomme served cold
Cold Apricot Soup Soups; First Course
Yabby Soup Soups; First Course - Yabby bisque flavoured with the shells
Pumpkin Soup Soups; First Course - Restaurant quantity, minimal instruction
Pea And Ham Soup Soups; First Course
Cucumber Soup Soups; First Course - Restaurant quantity soup
Fresh Fruit Soup Soups; First Course - Chilled, pureed, mixed fruit in a citrus flavoured syrup
Fresh Mushroom Soup Soups; First Course
Summer Pea Soup Soups; First Course - Fresh peas, potato, onion & lettuce cooked pureed with cream & chilled
Cauliflower Soup Soups; First Course - Pureed cauliflower with onions, chicken stock & cream
Zucchini Soup Soups; First Course - Same recipe as Zucchini or Cucumber Soup