This is a winner. My son, Loren, was here for dinner and he described this stew as great! Loren is a good cook so that compliment does not come without careful assessment.It's a colorful dish and thick enough to serve on regular plates with warm, homemade bread to sop up the juice.
Even though I have zucchini in the garden, I still accept handouts because there are any number of ways to use it. One of my favorites is a recipe I was given while we lived in Mexico City in the winter of 1991. We were there on a 2 month mission trip helping people build one room, cement homes after their cardboard shelters were swept away in earthquakes. We made many friends and enjoyed some wonderful meals.
Here is the recipe for my favorite "sopa": Slice 3 8"zucchinis and 1 large onion. Put all in good sized pot and cover with vegetable broth. Simmer till tender and run through the blender. Serve in bowls with small chunks of Vegan cheese sprinkled on top. This soup freezes well. So no need to do drive by zucchini shootings. Just soup it up!
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