Bludgeon in the Garden!
This morning, I very nearly overlooked something in my garden. Apparently, I had been overlooking it for some time. There on the zucchini plant, hiding under the leaves, was a bludgeon of a squash, weighing in at a hefty 6 pounds. Of course, the plant had put all its energy into creating this bludgeon and failed to make any small, reasonably sized, tender squashes.
In years past, I have done the same sort of overlooking and have made zucchini bread, muffins, patties, and pickles. I decided to try something new (and easy)!
Cream of Zuke Soup:
- 2-qt sauce pan with steamer basket.
- 4-qt.heavy stock pot.
- 2-cup glass beaker with handle.
- Immersion blender.
- 3 pounds zucchini (or other summer squash), cubed in 1″ pieces.
- 3 Tbsp. butter.
- 2 Tbsp. unbleached flour.
- 1/2 tsp. “Better than Bouillon” seasoned vegetable base.
- 2 and 1/2 cups water.
- 2 cups milk.
- Garnishes (grated or cubed cheese, shredded beets, toasted sunflower seeds, sliced basil leaves, crumbled oregano, croutons, etc.) (optional).
- Put 2 and 1/2 cups water in sauce pan, place squash in steamer basket, cover with lid, steam until tender, remove from heat.
- Remove squash from steamer and pour steam water into beaker adding the “Better than Bouillon” and stirring to blend.
- In stock pot, melt butter over medium/low heat.
- Add flour to butter, stirring to blend. Mixture will thicken.
- Pour 2 cups milk into glass beaker and heat in microwave for 1 minute.
- Add milk to butter and flour mixture in stock pot, stirring to blend. Mixture will thicken again.
- Add cooked squash to stock pot mixture and blend with immersion blender.
- Serve hot, cold, or room temperature with (or without) your choice of garnishes.
Note: You can vary the flavor of the soup with spices such as nutmeg, curry powder, smoked paprika, etc. After tasting several versions, I came back to the plain old soup. I love the flavor of fresh zucchini and butter!
Annie Hughes’ articles can be found at www.redwingranchco.com.