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Zucchini Soup With Cinnamon, Cumin and Buttermilk

Zucchini Soup With Cinnamon, Cumin and Buttermilk is a volume 6-11 nov 2003 recipe made with Vegetable Stock, Zucchini And Cut Into Chunks, Olive Oil, Onion, and Serrano Chile. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/2 cup
• 1 lb
• 1 tbsp
• 1 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   Place broth in large saucepan and bring to a boil over medium heat.

2. 2

   Add zucchini; reduce heat to low and cook, covered, for 4 to 5 minutes or until zucchini is barely tender and still bright green.

3. 3

   Remove from heat and cool.

4. 4

   Meanwhile, heat olive oil over medium heat in nonstick skillet.

5. 5

   Add onion, chile, fennel, cinnamon and cumin and cook, stirring often, until onion is soft.

6. 6

   Place both mixtures into food processor and pulse until well chopped but textured.

7. 7

   Pour into bowl, stir in buttermilk and season to taste with salt and pepper.

8. 8

   Chill for at least 2 hours.

9. 9

   Serve garnished with sprinkling of fresh coriander and lime juice to taste.

10. 10

    Grigio and Spanish whites, such as Albarino, would also work.

11. 11

    Contributed to the FareShare Gazette by Chupa; 4 November 2003. www.fareshare.net