Zucchini Soup with Morel Mushrooms and Crispy Kale
Posted on May 3, 2013
I stopped juicing within 24 hours of getting a juicer…just was not for me.
But what I learned was that the juicer makes great cocktails and so I figured I could make a soup. I headed over to Whole Foods South Lake Union and bought about 14 zucchinis. I know there is a saying that goes something like…if you have to buy zucchinis, you do not have enough friends; that’s cute but we live in the city and hardly leave. Good thing is zucchinis are cheap. So here is was I did…
I juiced 14 zucchinis into a sauce pan. Then I slowly heated the zucchini juice over a low-mid heat. Add pats of butter to thicken. Garlic poweder, truffle oil and Salt and pepper to taste. Let simmer on low.
Next I quickly sauteed morel mushrooms in a white wine vinegar then added butter to finish out.
I poured the morel mushrooms into the zucchini soup and stirred for about 2 minutes.
Ladled into a shallow bowl and dusted pre-crisped spicy kale on top!
Total cook time about 20 minutes.
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