| Ingredients: 2 Tablespoon(s) oil, olive 1 Tablespoon(s) butter 1 roughly chopped onion, yellow 6 Cup(s) trimmed and sliced zucchini 1 Teaspoon(s) dried oregano 2 1/2 Cup(s) vegetable stock 4 Ounce(s) diced, rind removed dolche latte cheese 1 1/2 Cup(s) cream, heavy 1 Pinch(s) salt 1 Pinch(s) freshly ground black pepper |
Directions:
Hi Everyone! I mentioned this recipie at our FABULOUS cooking class last Sunday, and am finally getting around to mailing it out to ya'll. It uses a whopping SIX CUPS of zucchini, and it's delicious! I got the dolchelatte cheese at New Seasons on NE 33rd, and Whole Foods on 15th & Fremont does NOT carry it. It was called "Dolche gorgonzola" I think, but it's the same stuff. I'm doubling the recipie tonight and freezing some, it is THAT GOOD! Enjoy...... Laura Creamy Zucchini and Dolcelatte Soup Ingredients: 2 T. olive oil 1 T. butter 1 onion, roughly chopped 6 CUPS trimmed & sliced zucchini 1 t. dried oregano about 2.5 cups vegetable stock 4 oz. Dolchelatte cheese, rind removed, diced 1 ΒΌ cups light cream salt and freshly ground black pepper Steps: 1. Heat oil and butter in a saucepan until foaming. Add onion and cook slowly for 5 mins, stirring frequently, until soft but not brown. 2. Add zucchini and oregano, with salt and pepper to taste. Cook over medium heat for 10 mins, stirring frequently. 3. Pour in the stock and bring to a boil, stirring frequently. Lower the heat, half-cover the pan and simmer, stirring occasionally, for about 30 minutes. Stir in the diced dolcelatte until it melts. 4. Process the soup in a blender/food processor until smooth. Press through a strainer into the rinsed pan. 5. Add two-thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more stock if the soup is too thick. Taste and adjust seasoning if necessary. 6. Pour into warm bowls. Swirl in the remaining cream, garnish with fresh oregano and extra crumbled dolchelatte cheese. Serve at once. |