Vellutata di zucchine - WHB # 218

Cosa c'è di meglio di una buona zuppa per cena? ... meglio se magari lieve e soffice come una crema, quasi come la nevicata eccezionale di ieri! Quest'anno il freddo non demorde e i giorni della merla non si sono smentiti ... beh, dovrebbero allora essere di buon auspicio per una bella primavera!
Questa vellutata di zucchine è estremamente delicata, e per renderla insolita e stuzzicante invece dei soliti crostini osiamo con una dadolata di mele, io preferisco le acidule granny smith, ma anche una varietàpiù dolce può andar bene.

Ingredienti:

mezza cipolla, tritata
mezzo porro, a fettine
1 kg di zucchine, a pezzetti
un cucchiaio di curry
2 tazze di brodo vegetale (o fatto col dado naturale)
un pizzico di sale
1 yogurt naturale da 125 g
1 mela
burro

- Soffriggere il porro e la cipolla in una casseruola con una noce di burro e un goccio di olio.
- Aggiungere le zucchine, il brodo,il curry e il sale. Far prendere il bollore quindi abbassare la fiamma e cuocere piano per mezzora, finchè le verdure saranno tenere (o10 minuti in pentola a pressione).
- Ridurre la zuppa in crema con un frullatore o in minipimer.
- Nel frattempo tagliare la mela a cubetti e rosolare in un po' di burro.
- Aggiungere alla crema lo yogurt e riscaldare se necessario ma senza bollire, distribuire nelle ciotole e guarnire con i bocconcini di mela.
- Questa crema è ottima anche fredda.

This recipe is my personal entry to WHB # 218 hosted by Rachel from The Crispy Cook

Thanks again to Haalo who manages greatfully all events,
Thanks again to Kalyn for her successfull idea!

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Zucchini Cream Soup

We love soups for supper, most in wintertime when the weather is so cold, wet and sometimes snowy like yesterday! This year January has been very cold and in these days has given us another exceptional snowfall: on Friday night it began flocking insistently and yesterday morning my garden and surrounding fields looked like you can see in the pics.

The last 3 days in January are called in Italy "the days of the blackbird", and has always considered the coldest of the year. According to popular belief, if they are cold then there will be a beautiful spring, on the contrary if they are warm springtime will not be coming soon. The most common and popular legend tells the story of a blackbird who lookeed refuge with her chicks in a chimney from the very cold weather in those days. The birds came out just the first day of February, showing their beautiful white plumage all blackened by soot: that's why from that day all blacbirds were not white anymore but black.
This zucchinicream soup is very delicate, just add diced apples to make it unusual and appetizing (I love sour granny smith but you can try with your favorite!).

Serving 4/6:

half onion, minced
half leek, sliced
1 kg zucchini, chopped
1 tablespoon curry powder
2 cups vegetable stock (or made with homemade vegetable stock cubes)
a pinch of salt
125 g natural yoghurt
1 apple
butter

- Fry leek and onion in a saucepan with a little butter and oil.
- Add zucchini, broth, curry and salt. Bring to the boil then reduce heat and cook slowly for half an hour, until vegetables are tender (or 10 minutes in a pressure-cooker).
- Reduce the soup into cream in a blender or Minipimer.
- Meanwhile cut apple into cubes and brown in a little butter.
- Add yogurt to the cream and reheat if necessary but without boiling, distribute into bowls and garnish with diced apple.
- This cream is also excellent when cooled.

WHB #218 Round up