Cold Zucchini Soup with Scented Cream
1 lb. zucchini, sliced into thin circles
1 small onion, diced
½ bulb green garlic or 1-2 garlic cloves, finely chopped
1 cup chicken stock
½ cup cream or milk
2-3 cardamom pods, crushed
Sauté zucchini in a stainless steel pan with a little bit of oil over medium high heat.
Cook until zucchini becomes brown on both sides being careful not to burn the slices.
Remove zucchini and add onion and garlic to the pan and sauté until golden.
There will be fond (the brown bits) left on the bottom of the pan. Deglaze the pan with chicken stock. Deglazing means adding liquid to a hot pan to release the fond.
In a blender, combine zucchini and chicken stock/onion mixture and blend until smooth. Adjust seasoning with salt.
In a small saucepan, scald cream/milk with cardamom pods. Scalding means bringing cream to just under a boil. IMPORTANT: Don’t let the cream come to a boil. As soon as the cream scalds, remove the pan from the heat, strain out cardamom pods and let cool.
Serve the soup cold with a drizzle of cold cream and your favorite garnish.
P.S. The Union Square Farmers Market is my favorite place to shop for local, seasonal, fresh produce and it’s on this and every Saturday morning through November 23.