San Francisco Chronicle

Zucchini Soup, Bread and Cheese
august 28, 2013

I've been making this zucchini soup since June. My kids and my husband love it and I think it's pretty tasty, too. So we're sticking with a good thing. I make this with at least part of every bag of summer squash we get.  

It looks like the Chron has finally come to its senses and opened up access, so you should be able to see the recipe from which this evolved. Now I just slice an onion, cook it gently for about half an hour, salt it, add chopped zucchini and chicken stock. Let it cook for at least 10 minutes, then puree with my hand blender. I'll probably throw in some of the pesto I made and froze  last night, since I forgot to save a few basil leaves for the soup. Taste it right before serving - add salt if needed and a squeeze of lemon or a few drops of champagne vinegar to brighten the flavors.

We eat this with a loaf of sour dough from Arizmendi Bakery and a round of Mt Tam cheese from Cow Girl Creamery. Easy, fast, good. Find a cheese that your whole family loves and serve it with that!

--- After dinner followup:

I forgot to swing by the bakery on our way home from school to get a loaf of bread, so I swapped the soup for tomorrow and made paella instead - while also making the soup at the same time. Big Win! Now all I have to do tomorrow is remember to pickup the bread.

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