Wednesday, May 27, 2015

spring soup & sammy night

zucchini garlic bisque
makes about 3 quarts - good for sharing or freezing!
4 tablespoons butter
2 small white onions, sliced
8 to 9 large cloves garlic, sliced thinly
7-8 medium zucchini, about 3 pounds, half peeled and chopped
8 cups chicken or vegetable broth
1 teaspoon powdered ginger
salt and pepper
Melt the butter in a heavy stock pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Taste and season with ginger, salt and pepper. This soup will taste even better after a night's rest in the fridge.
What better to pair zucchini bisque with other than a delicious and colorful sandwich!
sandwich service for two
4 slices hearty bread (like oatmeal, whole grain, sourdough)
3-4 ounces goat cheese, softened
small handful of fresh herbs - I used basil and chives
bunch of fresh beets - mine where quite small and there were about 8 in a bunch
2 eggs
S&P to taste
Preheat the oven to 375. Trim and clean the beets - reserve the greens for later. Toss with some EVOO and Kosher salt in a tin foil packet and place in the oven for about an hour. When the beets are done, allow to cool. Peel off any outer layer that is coming off and slice. Assemble sandwiches: toasted bread, about 2 ounces goat cheese, spread on one piece of toast, chopped herbs, beet slices, fried egg over medium and a little salt and pepper. Top with second piece of toast, slice, devour.

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