zoramargolis Posted July 22, 2008 Share Posted July 22, 2008 Was watching Iron Chef America "Battle Zucchini" last night, in which Gabrielle Hamilton of Prune beat Bobby Flay. Topic of argument between Michael Ruhlman and the other two judges was whether zucchini actually has any flavor. Earlier that night, we were trying to figure out what to do with some CSA zucchini. Saw this, and had all the ingredients on hand. I thought it was going to end up being the worst thing I'd ever cooked, as zucchini and water are basically the two main ingredients (!). Not only was it edible, I actually enjoyed it quite a bit and would even make it again. I'm still not sure whether zucchini has a distinct flavor, but the nice texture it gives this soup will really surprise you. I watched and enjoyed that battle, and am in accord with Michael Ruhlman's opinion of zucchini. I haven't bought any in a long time, primarily because my family refuses to eat it, but I got a few ideas from the show. But looking at your soup recipe reminded me of a dish I invented years ago, when I grew a large garden and always had way too much zucchini to deal with. It was basically vichyssoise with zucchini added so I called it vichy-squash. I haven't made it in years, but it was potatoes, leeks, onions, a little garlic, zucchini and chicken broth (or water) cooked until soft, then pureed and served cold with some fresh herbs, like chives, basil or dill and some whole milk yogurt, sour cream or creme fraiche. 1 Link to comment Share on other sites More sharing options...
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