Wednesday, September 29, 2010
Zucchini, sour cream and cheese soup
The whole point of doing a DIET is that you should not look at food. Contorary to popular mindsets - I find myself time and again logging onto websites to find receipes of what I can eat. So, as a rule I should Ideally be putting up a receipe that I would be eating. But yet again... I am posting something I would so want to relish - especially looking at the sour cream melting away in the picture into a thick hot soup. But, ahh well. I am def going to make this one when I have friends over the next time.
the recipe itself is pretty simple. The key is the cute presentation – here ladled into a hollowed out pumpkin and garnished with a dollop of sour cream and some dill.
2 pounds zucchini, cubed
1 1/2 cups water
1/4 cup sour cream
1/2 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
Place zucchini and water in a medium saucepan and bring to a boil – reduce heat to medium and simmer until zucchini is very tender.
Pour into a large bowl, and when cooled to workable temperature use an immersion blender (hand held) to puree soup until almost smooth. Return soup to saucepan and add remaining ingredients. Stir over medium heat until warm.
Try it out and let me know how it taste. so what if i cannot, you are going to be my tastebud for a while.