Zucchini Soup Base for the Freezer

A great way to preserve summer flavours

Saute until soft: 

2-3 rough chopped zucchini of your choice

1 chopped medium onion

1-2 garlic cloves

Season with salt, pepper and thyme or marjoram

 

Cool a little, then puree until smooth.

 

Freeze.

 

To serve, reheat soup base to piping hot adding a little water to keep it from sticking.

 

Add any of the following:

  • Table cream and chives (do not boil)
  • Tomatoes and sour cream
  • Beef stock, tomatoes and grilled, mushrooms
  • Chicken stock, parmesan and bread cubes
  • Whatever floats your boat!

Sorrel Sauce with Yogurt

Sorrel Sauce with Yogurt

Fresh vegetables French sorrel wiarton farmers' market polka dot hen produce
French sorrel has a delicious lemony tang.

Deborah Madison

About 2c sorrel leaves, washed 

1 clove garlic, crushed

1/3c yogurt or sour cream

slivered chives or garlic chives

Sea salt

Remove large stems if sorrel leaves are mature, otherwise, tear leaves into large pieces. Put sorrel, yogurt and garlic in a food processor and puree until smooth. Stir in the chives and season with salt. Cover and refrigerate until ready to use. Delicious on grilled veggies and fish, also good on lentils or potatoes.