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Wednesday, September 13, 2017

Cream of Zucchini Soup from a Slow-cooker

Lucky gardeners who don't have to worry about squash bugs or squash vine borers have a glut of zucchini every summer. This recipe will help deal with the abundance and it has the added advantage of using a slow-cooker which won't heat up the kitchen. Fortunately zucchini is available much of the year in supermarkets so the soup can be eaten anytime

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Cream of Zucchini Soup from a Slow-cooker


This title is misleading because there is no cream in the soup, just well cooked white rice. To attain the creamiest soup a counter top blender is needed but a stick blender will work, too, and create fewer dishes. 

Source:  The French Slow Cooker  by Michele Scicolone
Serves:  6-8

2 T olive or vegetable oil
2 large onions, chopped
1-2 garlic clove, chopped or sliced (adjust to your taste)
2 fresh large sage leaves
1 1/2 pounds zucchini, trimmed and thickly sliced
6 c water
salt and pepper, to taste
1/4 c long-grain white rice
1/2 c freshly grated or slivered Parmigiano-Reggiano cheese, optional
1/4 c chopped flat-leaf parsley or chives
croutons, optional

Mix the onions and oil in a large skillet and cook over medium heat until the onions have softened and are starting to become golden. Add the garlic and sage and cook for about 30 seconds. Move this mixture to a large slow-cooker.

Add the zucchini, water, salt (1/2 to 1 teas), and pepper. Stir to combine. Cook on high for 3 hours until zucchini is soft. Add the rice, cover and cook for an additional 30 minutes until the rice is very tender (overcooked, really). 

Transfer ingredients to a blender in batches and process until very smooth. Replace in cooker and reheat if necessary. Serve topped with cheese, parsley, and croutons.


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