Food
Zucchini Soup
By Yankee Magazine|Sep 17 2007|
Summer squash may be substituted in this recipe.
Yield
Serves 6-8
Ingredients
4 potatoes, peeled and chopped
1 zucchini, chopped
1/2 cup chopped chives or scallions
4 cups chicken stock
1 tablespoon chopped lovage
1 teaspoon chopped thyme
1 cup yogurt
1 cup cream
Salt and pepper to taste
Zucchini slivers
Instructions
Combine potatoes, zucchini, chives, and stock in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 15 minutes or until vegetables are tender. Remove from heat, add lovage and thyme, and let sit 5 minutes. Press through food mill. Cool and chill. Stir in yogurt and cream and season with salt and pepper. Garnish with matchstick-size slivers of raw zucchini.
