For this I simply covered several cups of shelled, fresh beans with water and cooked until they were just tender. I tossed in some dehydrated onion, salt, pepper, and little smoked paprika, then pureed the whole batch until smooth. Drizzle with some extra virgin olive oil and serve. Amazing, really.
Tonight I was faced with a club-sized giant zucchini, courtesy of the C.S.A. It was large enough that really it should have been used for some kind of craft project (shoes? wallets?), but instead I chopped it up and tossed it into the soup pot with a large chopped onion, a couple of small tomatoes that needed to be used, a can of drained garbanzos, plus salt, white pepper, and a little fresh lemon zest.
After the vegetables were tender I crumbled in a good cup of feta cheese and then blended the whole thing until smooth. The garbanzos make it velvety and the feta adds a rich edge, and that baseball bat zucchini was transformed into something elegant and savory. This would be beautiful garnished with a little fresh mint.
Soup is a wonderful way to use up your garden, and if you don’t already own an immersion (hand-held) blender I urge you to spend the 30 dollars and get one. You can transform practically any vegetable into a silky, sexy soup that anyone will enjoy. You can do with this a regular blender, of course, but the clean up is a little more daunting.
More veggie recipes soon,