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This recipe is courtesy of Hank Goodman. Hank is not only a phenomenal
potter but an excellent chef as well. Normally I don't care for squash of any kind, so for me to like it is saying
a lot!
1 lb. zucchini (diced)
1/2 onion
6 cups chicken broth
1/2 stick butter (optional)
1 cup tightly packed cilantro
2 Tbs. cornstarch
Cook the zucchini, and onion in 6 cups chicken broth until the squash gets mushy. Throw in the butter too if you
like. Cool off. Puree the zucchini, chicken broth mixture in a blender, along with 1 cup of tightly packed cilantro
and the cornstarch. This may take several blender batches. Reheat, and salt to taste. Can be served with green
chiles and queso panela chunks as garnish. A splash of crema Mexicana is a great touch, but not particularly heart-healthy,
but then neither is the cheese :-( Serve up in my soup/cereal/chil bowls as part of a meal your guests won't forget!
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