Chilled Zucchini Soup with Purslane

by Blog Burger on August 13, 2012

Alain Coumont’s cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It’s brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers’ market, substitute baby arugula leaves instead.
In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil….
Food & Wine: Recipe of the Day

Comments on this entry are closed.

Previous post:

Next post: