It has been quite awhile since my last post. A lot has happened. A few of the highlights include celebrating my 25th birthday, getting promoted to full time at work, adventuring to the Cheese Importers in Longmont, celebrating my brother-in-law’s wedding, and cooking up a storm.
I am so glad it is summertime. If I see snow again before October I may just go insane! I have been craving warm, hot days reminiscent of summertime in Phoenix. Call me crazy, but I miss stinking, hot temperatures that make your brain feel like it’s melting… At least it’s warmed up here.
Now that it’s warmer, it’s time to start thinking about summer produce and gardening. I am especially looking forward to our brandywine tomatoes and zucchini this year in our garden, as well as Colorado grown corn and peaches later this summer at the grocery store. In thinking about these delicious summer vegetables, I was reminded of the excess of zucchini from last year’s crop and how we used it in an amazing cream of zucchini soup. Check out the recipe below. And tell me, what are some of your favorite summer recipes?
2 T olive oil
1 T butter
1 onion, chopped
2 lbs zucchini, sliced
1 t oregano
2 and 1/2 cups vegetable or chicken stock
1/2 cup gorgonzola cheese
1 and 1/4 cups light cream
salt and pepper to taste
Heat stockpot to medium heat. Add oil, butter, and onions; cook until clear. Add zucchini, oregano, salt and pepper. Cook 10 minutes, then add stock. Bring to a boil, then lower heat and half cover pot. Simmer for 30 minutes. Stir in gorgonzola until melted. Blend soup in a food processor until smooth. (OPTIONAL: sieve) Add cream to soup over low heat. Check seasonings. Pour into serving bowls and garnish with cream, oregano, gorgonzola, and black pepper. Enjoy, immensely!
Also, enjoy a picture of the beautiful flowers my mother sent me for my birthday!