One of the recipes I've shared with my CSA group in the weekly newsletter. I'll be including them here on the blog so you know what to do with the abundance of summer veggies you're sure to be getting too!
From Diana Shaw’s The Essential Vegetarian Cookbook
2 Tablespoons extra virgin olive oil
1 leek, white part only, washed and thinly sliced
2 large zucchini, peeled
2 Tablespoons water
2 cups nonfat buttermilk
1 Tablespoon corn starch
1 large egg yolk
Salt and pepper, to taste
Heat the oil in a large saucepan over medium heat. When it’s hot, add the leek. Reduce the heat to medium and sauté, stirring often, until the leek is soft and limp, about 7 minutes. Meanwhile, slice the zucchini, then quarter the slices. Add them to the leeks, along with the water. Continue to cook over medium heat until the zucchini slices are tender al the way through, about 10 minutes. Remove from the heat. Purée the zucchini with an immersion blender or in a food processor. If you use a food processor, return the soup to the pan.
Stir 1 2/3 cups of the buttermilk into the purée. In a mixing bowl, whisk together the remaining 1/3 cup buttermilk, cornstarch, and egg yolk. Whisk the mixture into the saucepan and heat gently over medium-low, stirring often, until the soup is thickened and warm, about 10 minutes. Don’t let the soup boil, or it will curdle. Season with salt and pepper, to taste.
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