Zucchini Potato Soup and Herbed Popovers
These recipes for Zucchini Potato Soup and Herbed Popovers complement each other perfectly. Cozy and comfortable, this savory meal from The Old Farmer’s Almanac Garden-Fresh Cookbook uses fresh ingredients including potatoes, zucchini, and herbs.
Zucchini Potato Soup Recipe
5 cups chicken broth
1 pound zucchini, halved and thinly sliced
1 large potato, halved and thinly sliced
1 large onion, halved and thinly sliced
2 tablespoons fresh lemon juice
salt and pepper, to taste
In a large saucepan, bring the broth to a boil over medium-high heat. Add the zucchini, potato, and onion. Reduced the heat and simmer, covered, for 15 minutes. In a small bowl, beat the eggs. Add the lemon juice and ½ cup of the warm broth and whisk to combine. Add the eggs and lemon juice to the hot broth gradually and stir constantly, so that the mixture doesn’t curdle. Increase the heat to medium and cook for 1 minute, stirring constantly, but do not boil. Season with salt and pepper and serve.
Makes 8 servings.
Herbed Popovers Recipe
Serve warm with whipped butter.
1 cup all-purpose flour
½ teaspoon salt
1 cup milk
3 large eggs
2 tablespoons butter, melted and cooled
½ tablespoon chopped fresh thyme or ½ teaspoon dried thyme
½ tablespoon chopped fresh oregano or ½ teaspoon dried oregano
Position a rack in the center of the oven. Preheat the oven to 400°F. Grease 12 popover or custard cups. In a large mixing bowl, combine the flour and salt. Stir with a whisk or fork to blend thoroughly. Whisk the milk, eggs, and butter in a small bowl. Make a well in the center of the dry ingredients. Slowly pour the milk mixture into the well while beating the batter. Continue beating for 2-½ to 3 minutes, or until the mixture is smooth and free of lumps. Fold in the herbs. Pour into the prepared cups, filling only halfway. Place the cups in the oven on the center rack and immediately lower the heat to 375°F. Bake for 35 to 45 minutes, or until puffed and browned.
Makes 12 popovers.
To make this dinner quickly, preheat the oven to 400°F and start mixing the eggs, milk, and butter for the Herbed Popovers. Add the wet mix to the flour and salt, and fold in the thyme and oregano. I used cupcake tins.
Once I had put the first batch of popovers in the oven, I started chopping up the potato, onion, and zucchini for the soup. The soup was quite simple to make, although I should note that when adding the egg to the soup, it is crucial that you continuously stir it in. You do not want the egg mixture to curdle.
I spent a little less than an hour and a half preparing this meal, so it may not be ideal during a busy week. However, the soup only took about half an hour and, as I noted, the recipe left plenty to be used later. Enjoy!
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