West Town Tavern Kitchen

Posted in Recipes | Tagged Chef Susan Goss, Dan Dry, recipe, summer squash, zucchini | 1 Comment

One Response

1. on October 25, 2011 at 1:52 pm | Reply Bette Cerf HIll

   Here is a mouth watering soup that uses as much Zucchini as you have.
   Chop and sweat a few big onions in olive oil or butter, add 2 or 4 lbs of sloppily sliced zucchini and cook with the onions for at least 10 minutes. If you have some kale, chop it up and throw it in the pot and cook for another 5 or 10 minutes. Add 4 or 5 cups of chicken ( broth, bullion ) or vegitable stock. Cook on low with cover for about 15 to 20 minutes. Blend the whole thing and add a little olive oil before serving. Sprinkle some chopped chive on top if you like or
   a dollop of sour cream but plain is wonderful enough.
   It keeps and can be reheated.
   I have a studio in the area and G.V.S. just told me about your tavern.
   Bette