Zucchini and Spinach Soup, Carrot and Parsley Salad, Whole Wheat Rolls

by Jennifer

This soup is my adaptation of a recipe from Out of the Ordinary, a cookbook put out by the Historical Society of Hingham, MA, and it’s wonderful.  Even my kids, who admittedly blanched at the sight of green soup, enjoyed it (one even had seconds), and my husband ate two huge bowls.  I served it with whole wheat rolls from my supermarket’s freezer section.

Zucchini and Spinach Soup – Serves 4 – 6

  • 8 cups no-chicken broth
  • 1/2 cup long-grain brown rice (I had brown basmati rice on hand)
  • 3 TBS unsalted butter
  • 1 large onion, chopped
  • 1 pound zucchini, shredded
  • 8 oz. fresh spinach, large stems removed
  • generous amount of freshly ground black pepper

In a large pot bring the broth to a boil, add the rice, lower the heat to a simmer and cook, covered, for 40 minutes.

While the rice is cooking, melt the butter in a large skillet set over medium heat.  Add the onions and cook, stirring frequently,

until they are golden and translucent, about 10 minutes.

Add the zucchini and cook, stirring occasionally, for 4 – 5 minutes.

Add the spinach in batches,

cooking just until it is all wilted;  remove pan from heat.

When the rice is ready, add the vegetables, and

puree the soup until it is almost smooth, using either an immersion blender or a regular blender, in batches.  Serve hot.

Carrot and Parsley Salad – from Moosewood Restaurant Cooks at Home

This salad is terrific – bright, full of flavor – and can be made up to two days ahead of serving.  Serves 4.

  • 1 lb. carrots, peeled and grated (use the shredding disk of your food processor)
  • 1 bunch parsley, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • juice of 1 lemon
  • 1/2 tsp salt
  • freshly ground black pepper

Combine all ingredients

and toss well.

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