Francesca apologizes for the lack of the postings this week. Together with a few friends, she is hostessing the Thanksgiving feast, and so she has been shopping and cooking, and polishing the fancy silverware.
Just now Francesca finished preparing her delicious traditional Thanksgiving zucchini soup (because she prefers the green squash to the pumpkin) which is this:
In a large pot, prepare 8 cups of chicken broth.
Separately, in a large pan, sautee together (in batches, if necessary):
2-3 chopped onions
4 potatoes, peeled and chopped
8 zucchinis, chopped
1 tspn salt
1/2 tspn dried basil
1/2 tspn dried rosemary
1/4 tspn dried thyme
1/4 tspn ground white pepper
As the batches finish sauteeing, add them to the pot of chicken broth.
Cover, bring to a boil, and then lower the flame and allow to simmer until the potatoes are soft, about 45 minutes or so (this does not have to be exact). Stir occasionally.
Use a hand (immersion) blender to puree the soup. Then add 1 cup of cream and 2 tablespoons of soy sauce. Mix it all together.
Before serving, bring the soup just to a boil, but do not allow it to continue boiling.
This recipe will serve 10 people.