August 11, 2010

Chilled green soup

a.k.a. Fridge cleaning before the veggies go bad.

It is the middle of another goddamn Houston summer so most nights I want the coldest, simplest food possible. Inspired by this NPR article on the subject, I set out to salvage a few items of produce that were getting kind of old:

1. 2 zucchini
2. 1 bunch parsley
3. 1 head roasted garlic



Shown here still in the pot, cuz I'm lazy. With lazy chunks of homemade bread.

Chunked everything up and boiled directly (adding parsley at the very end of cooking), didn't brown the veggies or use lemon as per the article's directives.
Once cooked, the pot of boiled veggies actually sat in my fridge for a few days before I got around to blending and seasoning...I waited to add salt until after I'd tasted the cold version, as cold tends to blunt flavors and you typically need more seasoning to get your point across. Also added a touch of half-and-half (aka remnants of cream and a glug of milk) while blending to round out the salt+green flavor.

It tastes really fresh (huge bunch of parsley). And cold. mmmm.

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