Too many zucchinis and garden talk

 

What a great weekend for getting out in the garden, thank goodness that scorching weather is over for now. It always amazes me just how much pruning and tidying up needs to be done in such a small garden. Every weekend we can fill a large green bin and the worms get their fill too. Pasta man picked a bucket of zucchini after a pick only 2 days ago, so I have made another zucchini slice and a pot of soup and still have some left to grill for dinner. The first eggplants are ready to pick and soon we will be inundated, there are some lovely looking chillies and long green capsicums, can’t wait till they turn red (red are sweeter) and looking forward to putting them all together. I would like to have a go at making this amazing barbecued chilli and tomato sauce – my sister’s friend (an italian recipe) makes every summer, I’ll have to ask for the recipe or just have a go myself. Unfortunately the beans are not happening yet, might not be a good season for them here or poor seed perhaps. The cumquats are starting to turn orange so it won’t be long till I’ll be making marmalade or boozy cumquats. I wasn’t going to write another blog this weekend but it just happened so here is my recipe for zucchini and ham soup, mind you every time I make it it’s different but today I made it like this….

Zucchini and ham soup
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Recipe type: Lunch or starter
Cuisine: Dutch
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This soup is creamy and chunky; the combination of ham / bacon, zucchini and potato go so well together, and it uses up 8 zucchini!
Ingredients
  • 8 med sized zucchinis cut into rounds 6mm thick
  • 1 onion, shallots or leek chopped
  • 1 garlic clove chopped finely
  • 4 med sized potatoes chopped into chunky pieces
  • 250gm speck, ham (or smoked ham hock meat) cut into small cubes
  • 1 massel stock cube
  • olive oil
  • seasonings
  • 2 tablespoons creme fraiche or cream
Instructions
  1. Fry the bacon pieces or ham until turning light golden and the fat is rendered (use a splash of olive oil in the pan).
  2. Add the vegetables and continue to cook on low heat for 10min stirring often (watch it doesn't stick, if it starts to caramelise that's great).
  3. Add water and stock cube to cover the vegetables plus a bit more.
  4. Bring to the boil and simmer until the vegetables are tender.
  5. To get a creamy consistency you need to use a potato masher or a bamix stick style blender or put a cup or two of the mix through a blender.
  6. I like it creamy with chunks of veg and meat but you may prefer all creamy.
  7. Add the seasonings to taste and gently stir through the creme fraiche or cream ( do not boil now).
  8. I added some left over mash and thinly sliced Rookwurst to the soup.
  9. Serve or cool for storage (I freeze it for an easy after yoga dinner, work lunch or weekend snack).
Notes
You can use any vegetables, I especially like Brussel sprouts, parsnip or celeriac and I often make a stock with a ham hock and vegetables and add the meat to the soup.

 

 

 

 

 

 

 

 

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