Pan Fried Zucchini Soup
Makes two modest sized bowls of soup, 110 calories per bowl. Serve as an appetizer or side dish.
- 2 medium sized zucchini, chopped into pieces. About 3 to 3 1/2 cups
- 1/4 small yellow onion, minced
- 1 cup water
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 1/2 of a head of dill
- Juice from 1/2 of a large, sunny lemon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- Black pepper to taste
- Hot sauce or salsa to garnish
After an infuriating three or four minutes trying to hold yourself back from moving the zucchini around, go ahead and check one of the pieces. If it has a nice looking crust, not unlike those croissants that Jacques Pepin occasionally delivers in person to food Bloggers like myself, flip all the zucchini.
Wait, I think I'm making myself way too hungry.
Anyway, when they look nice and pan fried, add the dill, lemon juice, cardamom, and cinnamon. Give it a good stir, make sure the heat is good and high, and add 1 cup of water. Immediately cut the heat. Cut the heat I said!
After the bubbling subsides, blend or puree in the manner of your choice. A stick blender is shown here, but feel free to use a food processor, giant mortar and pestle, blender, or indentured servant. They all work well. Taste the soup, adjust salt, and serve perhaps bruschetta made with single source, single vine, heritage/heirloom/organic/free-range tomatoes and a nice Chianti. Not the one that you buy with the straw basket attached to the bottom of the bottle, but an actual real Italian wine.