Herb Society of Nashville
***July-August 2022 Dinner Group Winner*** Chilled Zucchini Soup "This recipe came about as a happy accident, when my nephew mistook zucchini for cucumbers
Keywords
- Herb Society of Nashville
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Tongs
- Mixing bowl
- Plastic wrap
- Cutting board
- Chef's knife
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 1 medium-size fresh poblano chile (about 3 ounces)
- 2 tablespoons neutral cooking oil (such as canola oil)
- ½ cup chopped yellow onion (from 1 small onion)
- ½ cup chopped fennel (from 1 medium fennel bulb)
- 3 medium garlic clove, finely chopped (about 1 tablespoon)
- 5 cups chopped zucchini (from 2 large [12-ounce] zucchini)
- 3 cups vegetable stock
- 1 cup buttermilk
- 2 tablespoons chopped fresh mint
- 1 tablespoon fresh lemon juice (from 1 small lemon)
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons neutral cooking oil
- 1 teaspoon brown mustard seeds
- 2 whole star anise
- 1 chile de árbol, broken in half
- 1 (4-inch) curry sprig
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