Monday, February 2, 2009
Zucchini Garlic Soup with Prosciutto-Feta Grilled Cheese
I discovered this recipe at the Kitchn today and it sounded delicious. Monday has become something of "soup and sandwich" night for Artur and I, so it fit the bill. I started out by heading to Aldi and picking up the only two ingredients I didn't already have (and i am not one with a well
stocked pantry...): Zucchini and Onions (I usually have onions, actually..)
Then I went to work. I started out by melting a hunk of butter and sweating 9 cloves of chopped garlic and 4 sliced shallots until soft. (the recipe does call for onions, but as we walking europeans know.. toting a 3 kilo bag of onions along with the rest of the shopping can do a number on your muscles. So I sprung for the much smaller bag of shallots).
Then, I grabbed my oh-so-handy "cucumber cutter" and mandolined all six zucchinis into the pot. Flew by like a breeze.
I let those babies cook away under cover and, in the meantime, boiled water in my Wasserkocher and dissolved two cubes of chicken boilloin. I really wish they sold cans of chicken broth in Germany!! But these fancy schmancy organic cubes did the trick just as well.
Once the Zucchini was soft, I let everything simmer and mingle for about 15 minutes. The recipe calls for 45...but I was HUNGRY! Then off to the blender in three batches and voilà!
While the soup was simmering, I assembled my sandwiches by thawing whole wheat Toastbrot and slicing my delicious chunk of marinated feta from our neighborhood "middle eastern market" and combining yellow tomatoes and prociutto.
Then off into the pan! I grilled the sandwiches (butter side out, like any good grilled cheese deserves) until toasty and plated everything up. The soup got an extra dose of "crema di balsamico" (my absolute favorite easy gourmet condiment) and fresh chives and dill. Absolutely delicious.