Sociable

Tuesday, October 26, 2010

Tasty Tuesday ~~ Superrific Soup and Salad Duo


I'm real thankful for my friends who share their "goodest" recipes with me. 'Preciate the good eats, Cynthia!

Here's a new favorite soup & salad combo I think you'll really like. It's great all year round, and you can substitue asparagus or broccoli for the zucchini. Experiment!

Enjoy...

Zucchini Soup
(aka ToupsSoup by way of Southern Living

1 cup chopped celery
1 cup chopped onion
1 tablespoon olive oil
1 1/2 lb. zucchini, cut into 1/4-inch pieces (about 5 cups)
3 cups low-sodium chicken broth
1 (16oz.) can cannellini beans, rinsed and drained
1 teaspoon salt
1/4 teaspoon pepper
Garnish: Heaping amount of crumbled feta cheese (a must)

Sauté chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat for eight minutes or until tender.

Add zucchini and next four ingredients. Bring to boil over medium heat; reduce heat to low. Simmer 10 minutes or until zucchini is tender. Remove from heat. Let stand 20 mins.

Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return soup to Dutch oven, and cook over medium heat 5 minutes or until thoroughly heated. Garnish.




Strawberry & Arugula Salad with Prosciutto
(a regular Spring Mix works just as well)

2 tablespoons balsamic vinegar
1 1/2 teaspoons honey
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups strawberries, hulled and quartered
1/2 cup sliced red onion
Olive oil cooking spray
4 thin slices prosciutto (about 2 oz)
6 cups baby arugula (about 5 oz)
2 oz goat cheese or feta, crumbled


Whisk together first 5 ingredients (through black pepper) in a large serving bowl. Add berries and red onion; let stand 15 minutes.
Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.

Place the baby arugula in a large serving bowl with cheese; add the strawberries, red onions, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with cooked prosciutto.

15 comments:

Steph Jordan said...

Oh ma goodnezz!!! LOL I'm gonna have to try that zucchini soup like this weekend! Yum! :-)

Anonymous said...

YUUuuummmmmmmmmmmmm! hear to testify was some righteously delish. i've substituted the zukes with broc once, and canned asapragus another time. ;0)

Liz Fichera said...

Oh, that soup sounds TDF! I will definitely be bookmarking...

Diane said...

The salad sounds yum, I'm not sold however on the soup. :O)

Marguerite said...

I've been on a salad kick, lately and this one looks fab! The soup looks yummy, too! Thanks for sharing, sha!

L.T. Elliot said...

Oh, God Bless you! I've wanted a new soup recipe for a while now! Yay!

Pk Hrezo said...

That sounds so awesome!!!! Thank you!

Alex J. Cavanaugh said...

Might try the salad, but I just can't do zucchini. My wife has tried for years, too.

john bord said...

Well.... ya got n extra chair at the table..... yummy?

Karen said...

I want to make those right now! Yummo!

Vodka Mom said...

soup. It's what's for breakfast.

Debbie said...

You know, I think that description of the garnish for this soup should be mandatory for all dishes!

Kittie Howard said...

There's a little something for you at my shed.

Patti Lacy said...

My range went out Thursday! I think I can make this in a crock pot!!

Very cool
Steppin' outta the writer's cave to a GREAT SITE!!
Patti

Angie Ledbetter said...

Thanks for all the great comments, bloggy friends. (PS I don't like zucchini either, but the soup really is delish!) :D

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