I had always thought of zucchini as a cylindrical vegetable until one of my nieces gave me some of her home-grown globe zucchini. You can find them more often at the market these days. They are very good and I wanted to use them in a playful manner. Using them as bowls for a soup seemed to be a good idea to me. It keeps the focus on the ingredients in the soup, and makes cleanup a snap.
- 1 round globe zucchini squash, 1 per person
- 1 tablespoon butter
- 3/4 pound zucchini squash, roughly chopped
- 2 shallots, sliced
- 3/4 cup chicken broth
- 4 tablespoons heavy cream
- 1/2 teaspoon dill weed
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon sugar
- pinch of cayenne pepper
- Salt and pepper, to taste
- fresh thyme sprigs, garnish
- Cut tops off squash; set them aside for garnish.
- Scoop out squash , and chop the zucchini.
- Finely slice the shallots.
- Heat the butter in a saucepan.
- Sauté the zucchini and shallots over medium high heat.
- When they begin to soften, add the chicken broth.
- Cook the zucchini and shallots until tender.
- Puree in a blender until smooth.
- Add cream, dill, nutmeg, sugar, cayenne, salt and pepper.
- Return soup to saucepan to heat, stir often till well blended.
- Fill the hollowed out zucchini bowls.
- Lean squash tops against soup.
- Garnish with thyme and serve.