Chilled Zucchini-Mint Soup

Chef Jim Strausbaugh

Trilogy Restaurant

 

Ingredients:

        4 lbs   zucchini, trimmed and sliced into 1” pieces

            ½   large brown Spanish onion, coarsely chopped

              1   large Idaho russet potato, peeled & coarsely chopped

        8 oz   spinach, cleaned and stemmed

              1   large clove garlic, peeled and chopped

             2   fresh jalapenos, seeded, deveined and chopped

              1   bunch fresh mint, cleaned and stemmed

       3 oz.   unsalted butter (3/4 of  on stick)

       1 cup   Chardonnay

     32 oz.   chicken stock (fresh or low sodium)

                  salt & fresh ground pepper to taste

 

Garnish:

     ½ cup   crème fraîche

    1/3 cup   mint julienne

       6 oz.   poached rock shrimp, crawfish tails, or bay scallop 

 

 

v  In a large pot melt butter on low heat; do not let butter brown.  Add chopped onions and sauté until tender.  Add garlic and jalapeno, cook for I minute.  Add potato and zucchini, sauté for 3 minutes, then deglaze with Chardonnay.

 

v  Cook on medium heat, uncovered, until mixture is reduced by half, stirring frequently.  Add the chicken stock and cook for 20 to 30 minutes.  Add spinach and mint, cook for 1 minute.

 

v  Let cool slightly then puree batches in blender.  Pass through a large China cap or large mesh strainer.  Chill on ice in refrigerator for approximately 2 hours prior to serving.  Season to taste.

 

v  Serve chilled with a dollop of crème fraîche and a sprinkle of julienne mint.  A garnish of poached rock shrimp, crawfish tail or bay scallops may enhance this memorable opener for a special summer luncheon or dinner.

 

Yield: 10 servings