Summer’s Best Zucchini Soup

Name: Summer’s Best Zucchini Soup
Yield: serves 8
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup finely diced yellow onion; Sea salt; 2 cloves garlic, chopped; 1 Yukon gold potato, peeled and diced small; 6 1/2 cups Chicken Magic Mineral Broth (page 55), Magic Mineral Broth (page 54), or store-bought organic stock; 3 1/2 pounds zucchini, quartered lengthwise, then cut crosswise into 1/2-inch pieces; 1 teaspoon dried oregano; Pinch of red pepper flakes; 1 cup grated zucchini; 3 teaspoons freshly squeezed lemon juice; Pistachio Cream (page 181), for garnish; 1 tablespoon chopped fresh parsley, for garnish; 1 tablespoon chopped fresh mint, for garnish

December 9, 2011

I like the way nature balances her books. In summertime, everyone gets hot and loses water. So what does Mother Nature do? She produces an abundance of summer squash, which happens to be full of water, making it an ideal vegetable to combat dehydration. I think of zucchini as the perfect party guest. It’s mild and mixes well with a crowd. The key with zucchini is good prep, so that the flesh stays somewhat firm and tasty.

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