Fresh ingredients in a warm soup. From Williams-Sonoma. Nice to make after work on a chilly evening.
Zucchini soup (nondairy by me)
1 cup boiling water
4 sun-dried tomatoes (not oil-packed)
2 1/2 pounds red-skinned potatoes, cut into cubes
3 cups water
2 cups vegetable broth
1/2 teaspoon freshly ground pepper
3 zucchini, coarsely grated
1/3 cup nondairy creamer
1/3 cup chopped fresh basil
salt, to taste
In a small bowl, pour the boiling water over the tomatoes. Let stand until the tomatoes are soft, about 5 minutes. Drain, then chop the tomatoes finely.
In a large pot over high heat, bring the potatoes, water, stock, and pepper to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
Remove from heat. Using a slotted spoon, transfer about half the potatoes to a medium bowl. Using a potato masher, mash until almost smooth. Return the mashed potatoes to the saucepan. Add the zucchini and stir to blend.
Return the pot to medium heat, cover and simmer, stirring once or twice, until the zucchini are tender and wilted, 5 – 7 minutes. Stir in the creamer, basil, and chopped tomatoes. Serves 8.