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Zucchini-Cilantro Soup – Beth
2 T. olive oil or butter
1 1/4 lb. zucchini, crook-neck or patty-pan squash
1 large onion
1 bunch scallions, including half of the greens chopped
2 T. raw white rice
1c, cilantro leaves
6 c. broth
salt and pepper
lemon juice
green salsa (to taste)
Heat the oil in a soup pot and add the vegetables, rice and cilantro. Stir to coat with oil, then add 1/2 c. stock, cover and stew for 10 minutes over medium heat. Add the remaining stock and 1 1/2 t. salt and bring to boil. Lower the heat and simmer, partially covered, for 25 minutes. Let cool briefly, then puree. Taste for salt, season with pepper, and add lemon juice to taste. Finish the soup with a squeeze of lime and a spoonful of sour cream.