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Tuesday, August 13, 2013

Zucchini Rosemary Soup

This came from the Food com website, and I have no good reason to modify it, although the Kansan in me wants to add bacon.

Servings: 6

2 tablespoons extra virgin olive oil
2 stalks celery, chopped
1 onion, chopped
3 garlic cloves, chopped
2 teaspoons fennel seeds
1/2 teaspoon salt
1/2 teaspoon pepper
3 zucchini, chopped
1 1/2 teaspoons fresh rosemary, minced
2 1/2 cups sodium-free chicken stock
3 tablespoons long-grain rice
1 1/2 teaspoons rice vinegar or 1 1/2 teaspoons lemon juice

1 In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionally, for 5 minutes or until softened.
2 Stir in zucchini and rosemary; cook for 6 minutes.
3 Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
4 In batches in blender or food processor, purée soup until smooth.

I ate it warm, but it might be OK cold. It has a texture like cream of wheat. It's pale green, and I assume the rice vinegar is to hold the color because with that little amount, I couldn't taste it. 
Next time, I'll use fresher garlic and maybe a little more celery. It smelled like the chicken broth while it was cooking, but that wasn't the taste. It was very mild overall. Except for the rosemary garnish. I spit that out and wouldn't use it next time. ehem. 

There you go. Another use for zucchini, of which I have plenty.

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