0 recipes from contoocook and beyond


6 large zucchini, about 2-l/2 lbs. total
4 garlic cloves
3 tbsps. olive oil
2-l/4 cups water
l/2 cup heavy cream
freshly grated parmesan
Cut zucchini into l/2″ cubes andfinely chop garlic. In 6-qt. heavy kettle heat oil over mod high heat until hot but not smoking and saute zucchini, stirring until golden about l0 mins. Reduce heat to mod. and stir in garlic. Cook mixture stirring until zucchini is softened about l5 mins. Add water and simmer uncoverd 5 mins. In blender puree two thirds zucchini mixture including liquid until smooth. Add puree to remaining succhini mixture in kettle and stir in cream and s&p to taste. Simmer mix l min. Serve soupsprinkled with Parmesan. Makes about 8 cups. Gourmet Auigust l998

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