It's that time of year again, the time of year when soup makes its triumphant transition from side dish to main course. I don't know whether it's the snow, the cold, or my textbooks' ability to crush my spirit, but soup is one of the only things I can manage to cook once December comes. Here's a simple, delicious puree I made while avoiding my soul-sucking marketing textbook.
2 zucchinis, chopped vertically then horizontally.
1 tbsp of crushed garlic
1/4 cup olive oil
2 cups chicken/vegetable stock
1/4 of a jalapeño
Salt and pepper to taste
Start with chopping garlic and adding to oil. Then, cover chopped zucchini with garlic oil mixture and put in oven at 450F until browned. Puree together roasted zucchinis, jalapeño and 1/2 cup of chicken stock. Move mixture to a saucepan and add the rest of the chicken stock. Bring to a simmer, add salt and pepper and enjoy this great winter soup!
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