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Caramelized Zucchini Soup with Rosemary and Walnuts<\/p>\nCaramelized Zucchini Soup with Rosemary and Walnuts<\/p>\n
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Step 1.\u00a0The vegetable. This can be whatever you have on hand, including a mixture of different things. Great options are zucchini, winter squash, sweet potato, leeks, corn, spinach, peppers, parsnip, turnip, eggplant, cauliflower, broccoli, tomatoes, beets, onions\u2026<\/p>\n
Step 2.\u00a0The caramelization. This step primes the vegetable to release as much flavor as possible in the soup. For most vegetables, just cut them into manageable chunks (not too small), toss them with olive oil in a roasting pan and put them in a 375-degree oven for as long as they need to get a bit crusty and caramelized. Things like eggplant, peppers, tomatoes, winter squash and sweet potato can be roasted in their skins (peppers, tomatoes and eggplant can even be charred under the broiler if you like) and then peeled before proceeding. I also toss several *unpeeled* cloves of garlic in the pan with the vegetables. When the veggies are nicely caramelized, put them into a heavy-bottomed pot on the stove. Don\u2019t forget to peel the garlic.<\/p>\n
Step 3.\u00a0The stock. Cover the vegetables with the stock so that they\u2019re covered by about a 1\/2 inch of liquid.<\/p>\n
Step 4.\u00a0The herbs and spices. Fresh or dried \u2013 it\u2019s your choice. There are the usual suspects, such as basil, thyme and curry, and untraditional ones, which are only limited by your imagination. Try chipotle chiles, or even chocolate! Toss in as many as you like and let everything simmer until the vegetables are starting to get soft.<\/p>\n
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Step 5.\u00a0The enhancement. Here is where you can really get creative. Nuts are fantastic here, they add thickness and character without overpowering the other flavors. Walnuts, almonds, pecans, hazelnuts, cashews \u2013 lightly toast a handful and add them to the soup. Let them simmer with everything else for at least 10-15 minutes. Peanut or other nut butters are also great, as are grated or crumbled cheeses \u2013 though I add these just before the final step so they don\u2019t get stringy. Parmesan, smoked mozzarella, cheddar, pepper jack, feta, goat\u2026 Something else I\u2019ve been experimenting with lately is booze: brandy, port, marsala, vermouth, sherry\u2026 Like the cheese, add a glug or two just before the end.<\/p>\n
Step 6.\u00a0The enrichment. This brings it all together, gives the soup some richness and thickens it up. Traditional is of course cream, but there are other possibilities: cream cheese, yogurt, coconut milk, butter\u2026 The only thing to remember here is that some of these don\u2019t take too well to boiling, so heat the soup gently after this step.<\/p>\n
Step 7.\u00a0The emulsion. If you have a hand blender, this step will be a cinch. If you only have a normal blender, carefully pour the hot liquid into it and cover the top tightly with a towel before you turn it on. Trust me on this one \u2013 if you don\u2019t keep that lid down with all your strength, you will have new decor on your kitchen walls!<\/p>\n
Step 8.\u00a0The final tweak. Check to make sure the balance of salt is to your liking; think about also whether a pinch of sugar or a squeeze of lemon would enhance the flavors. Correct the seasoning, heat for another couple of minutes, and serve to hungry people in big steaming bowls.<\/p>\n
Some of my favorite combinations:<\/p>\n
zucchini with rosemary and walnuts
\nsweet potato with curry, cashews and coconut milk
\ncorn, yellow pepper and basil
\ncauliflower, almond and parmesan
\neggplant with cumin, cilantro and lemon
\nbutternut squash with sage, pecans and browned butter
\nbroccoli, thyme and blue cheese
\nroasted red pepper with cilantro, feta and lime
\nmushroom (try a mixture of fresh+dried) with marsala and hazelnuts<\/p>\n","protected":false},"excerpt":{"rendered":"
Caramelized Zucchini Soup with Rosemary and Walnuts Step 1.\u00a0The vegetable. This can be whatever you have on hand, including a mixture of different things. Great options are zucchini, winter squash, sweet potato, leeks, corn, spinach, peppers, parsnip, turnip, eggplant, cauliflower, broccoli, tomatoes, beets, onions\u2026 Step 2.\u00a0The caramelization. This step primes the vegetable to release as much flavor as possible in the soup. For most vegetables, just cut them into manageable chunks (not too small), toss them with olive oil…<\/p>\n