Based on the Boston Globe, 2005 August 21
In a large flameproof casserole, melt the margarine. Add the onion and carrot and cook over medium heat, stirring often, for 10 minutes or until the vegetables soften.
Add the garlic and cook, stirring, for half a minute more. Stir in the zucchini, stock, water, nutmeg, salt, and pepper. Bring the mixture to a boil. Turn the heat to medium-low and simmer the soup, stirring occasionally, for 30 minutes or until the vegetables are tender. Stir in the mint leaves.
In a blender, puree the soup several ladlefuls at a time, returning the pureed soup to a clean saucepan. Reheat the soup just until you see bubbles at the edge of the pan. Ladle the soup into small bowls and garnish with mint leaves. Serve at once.
To serve the soup cold: Let the mixture cool completely and store in a plastic container in the refrigerator. Before serving, let the soup sit out for 30 minutes. Ladle into bowls, and garnish with fresh mint.
Notes: Haven't tried it yet. It might be good garnished also with a spoonful of soy yogurt.
Your manuscript is both good and original, but the part that is good is not
original and the part that is original is not good.
-- Samuel Johnson
This page was last modified on 2011 December 20.