tag:blogger.com,1999:blog-27401111.post4690657426255045930..comments2023-09-05T07:47:46.567-07:00Comments on Hot Dish!: Flash in the Paneviedeehttp://www.blogger.com/profile/01539714503642299125noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-27401111.post-56053847942375999502010-04-21T06:58:09.639-07:002010-04-21T06:58:09.639-07:00I'm excited to try out this recipe tonight!I'm excited to try out this recipe tonight!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27401111.post-13335775170756644582007-12-17T19:35:00.000-08:002007-12-17T19:35:00.000-08:00Evie,Here is that zucchini soup recipe I told you ...Evie,<BR/>Here is that zucchini soup recipe I told you about at the X-Mas party. I have never met anyone who hasn't immediately wanted seconds and the recipe! =)<BR/><BR/>Ingredients: <BR/>2 Tablespoons Olive Oil<BR/>1 Tablespoon (1/8 stick) Butter (I use margarine.)<BR/>1 Medium Onion, Roughly Chopped<BR/>2 Pounds Zucchini, Trimmed and Sliced<BR/>1 Teaspoon Dried Oregano<BR/>About 2.5 Cups Vegetable Stock<BR/>4 Ounces Dolcelatte or Double Cream Brie Cheese, Rind Removed, Diced (If you like strong cheeses, Gorgonzola may also be used.)<BR/>1.25 Cups Light Cream (Evaporated Milk also works.)<BR/>Salt & Freshly Ground Pepper<BR/>Fresh Oregano, Extra Cheese, Cream to Garnish<BR/><BR/>Step 1: Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about five minutes, stirring frequently, until softened but don’t allow it to turn brown.<BR/><BR/>Step 2: Add the zucchini and oregano with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring frequently. Pour in stock and bring to a boil while stirring.<BR/><BR/>Step 3: Lower the heat, half-cover the pan, and simmer gently, stirring occasionally, for about 30 minutes. Stir in the diced cheese until melted.<BR/><BR/>Step 4: (Optional – I skip this step because I like the soup chunky.) Process the soup in a blender or food processor until smooth, then press through a sieve into a clean pan.<BR/><BR/>Step 5: Add two-thirds of the cream and stir over low heat until hot but not boiling. Add more stock or water if soup is too thick. Season to taste with salt and pepper.<BR/><BR/>Step 6: Pour into heated bowls. Swirl in remaining cream. Serve immediately, garnished with oregano, cheese, cream and black pepper.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27401111.post-28927043606321111072007-12-04T12:13:00.000-08:002007-12-04T12:13:00.000-08:00Hi, Eviedee!My name is Shannon and I'm the editori...Hi, Eviedee!<BR/><BR/>My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com. <BR/><BR/>Cheers!<BR/><BR/>Shannon Eliot<BR/>Editorial Assistant, Foodbuzz.com<BR/>shannon@foodbuzz.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27401111.post-84586376755895285112007-12-04T08:18:00.000-08:002007-12-04T08:18:00.000-08:00Taking the ingreds list to the grocery store this ...Taking the ingreds list to the grocery store this am. This will WOW my sweetie tonight. What - no leftovers from the little glad bowls in the frig?stormyhttps://www.blogger.com/profile/03422437656154471742noreply@blogger.comtag:blogger.com,1999:blog-27401111.post-61387095638907947472007-12-04T06:27:00.000-08:002007-12-04T06:27:00.000-08:00this sounds great! i love smoked salmon.this sounds great! i love smoked salmon.Rachelhttps://www.blogger.com/profile/10188103984666876013noreply@blogger.com