One of my favourite cookbooks that I have was passed down to me from my Grandma, I love it because it has her handwriting in it....and the recipes are fabulous. This is a popular cookbook in New Zealand: Digby Law's Soup Cookbook. This recipe is inspired by the courgette recipe in the book.
Recipe courtesy of Paula Mohammed and In My Kitchen
Ingredients
50g butter
1 med onion chopped
700g zucchini
2 ½ C chicken stock
¼ C cream
¼ tsp nutmeg
Fresh basil (torn to small bits) about 2 tsp
1 tsp Salt, Pepper to taste
Directions
In a saucepan melt the butter, chop the onion finely and sauté onion in butter on med-low heat until golden brown (not browned)
Slice the zucchini and to pot with chicken stock and simmer until soft about 20 minutes (lid on)
When zucchini are tender, put contents of pot in blender to blend to smooth and add back to pot, add nutmeg and salt and pepper and stir. Add cream and fresh basil heat but don’t bring to boil. Ready to serve.
Recipe Note
In My Kitchen creates connections one dish at a time, using food as a gateway to cross-cultural understanding and well-being. Through her In My Kitchen with Paula Podcast Show travel journal (in production), speaking engagements and culinary experiences, Paula guides mindful, curious travelers in applying evidence-based, scientifically-validated practices —to flourish, on the road and at home.
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