Hello, ladies! I’m writing to you in the midst of planning an outing with girlfriends to a local champagne bar (In Milwaukee, who knew?). Very exciting. I’ve lived here twelve years and had no idea there was such a thing until I was doing research for a bar my heroine could go to in a certain neighborhood and stumbled across it.

Now onto the next course in our 60th anniversary celebration dinner!

First, set the scene, let’s imagine this is a dinner party for you and Mr. Fill-In-the-Blank. Since this is a fancy meal (we’ll do other kinds later) you need a guy who can wear a tux. So picture your fantasy man (Gerard Butler for me) with a nice buzz going from the champagne, wowed by your class and beauty, and getting hungrier all the time. You escort him to the lovely table for two, set anywhere you want (darkened beach? deck of a cruise ship? your charming mansion? You tell me!), and seat him. Then you (or your minions) bring out this soup, which is one of my favorites because it’s good hot, cold or room temperature, it’s easy and it tastes fabulous. I can’t remember where I got the recipe, so if I’m impinging on anyone’s copyright, feel free to sue me.

Pea Zucchini Soup

Serves 4-6

3/4 lb zucchini (3 medium), chopped
1/3 cup chopped onion
1/3 cup chopped white of scallion
2 tablespoons vegetable oil
1/8 teaspoon dried thyme
2 cups low-sodium chicken broth (e.g. Swanson’s)
2 cups frozen peas, thawed
salt and pepper
sour cream for garnish

In large saucepan, saute zucchini, onion and scallions in vegetable oil, three minutes. Add thyme and broth, bring to boil and lower heat to simmer, covered, six minutes. Reserve 1/3 cup peas for garnish, add the rest and simmer uncovered for six minutes. Puree (let cool slightly if using blender, hot liquids can explode out of them and you don’t want this soup on your ceiling). Add salt and pepper to taste. Serve, garnished with reserved peas and sour cream.

Until next month!

Isabel

This entry was posted on Monday, June 15th, 2009 at 6:00 am and is filed under Isabel Sharpe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.