|Zucchini Sesame Soup|
Jun 30th, 2004
Thanks Hetal! See, just one tiny bit of encouragement is all the pretext I need to keep flooding you all with my food-related ramblings. Be warned!
The best thing I've made recently was yet another recipe stolen from Clotilde's blog (Chocolate and Zucchini). Seriously, she's going to start thinking I'm stalking her. But really, it's just a fabulous blog and I recently read through all her archives and printed out recipes that looked particularly good and fit into my current 'cheap food that's not awash in butter' mandate.
So Zucchini Sesame soup. It's an easy, tasty, summer dish. It's great served with sesame crackers, cut up veggies, cheese, and fruit. I also made a white bean nut butter dip to go with the veggies, but wasn't thrilled with the outcome. It combined a can of white beans with tahini, peanut butter, sun dried tomatoes, and some spices. You would think that the p. butter would be weird in the recipe, but it wasn't. The spices were though - it called for Worcestershire and that combo didn't work for me. I will probably try the white bean and tahini combination again though.
My favorite white bean dip is: a can of white beans (cannelini or large white beans) drained and rinsed, olive oil, fresh rosemary, garlic, lemon juice, and salt to taste. Throw it all in a blender or food processor. This can be served as a dip or as a pasta sauce (some cooked cauliflower tossed with the pasta and white bean sauce is especially yummy). If serving over pasta, mix the dip with a tablespoon or so of the cooking water to thin it.
So, without further ado, the recipe for Soupe de Courgette au Sesame (Zucchini Sesame Soup).