A commenter named BubbyT asked for the recipe for the soup I served on Thanksgiving. Unfortunately I cannot find an email address associated with her blog, so here it is for all of you to enjoy. I adapted it from a recipe I found at allrecipes.com. Enjoy it!
Chayyei Sarah's Zucchini Soup
In a large frying pan, sautee together in canola oil (or some other vegetable oil)
2 chopped onions (I used 3 small ones)
3-4 small white potatoes, peeled and diced
8 zucchini (I used kishuim), chopped -- don't worry if you can't get it all into the pan. Just sautee as much as you can, and the rest you'll add directly to the hot water later.
½ tspn dried basil
½ tspn dried rosemary
¼ tspn dried thyme
¼ tspn ground white pepper (I wasn't so fond of this and might not use it next time)
In a large separate pot, bring 4 cups of chicken broth to a boil. It’s OK to add some water, but not too much – maybe just another 2 cups or so, maximum.
Add the zucchini mixture (and any un-sauteed zucchini that you couldn't fit in the pan before). Reduce heat and simmer at least 15 minutes. (I simmered for 45 minutes and it was A-OK.)
Use a hand blender to puree the soup. Add 1 cup pareve cream and bring just to a boil, but don’t boil it. Add 2 tablespoons soy sauce.
Season with salt to taste.
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