Creamy Basil Zucchini Soup

I found this recipe in the May issue of Sunset magazine. I am just starting my garden and have yet to experience the overwhelming production of zucchini that I have heard much about from my friends. I have been keeping eyes, ears and nose out to find some used for zucchini’s to use up the vast amounts around me and to enjoy it during the winter months. I am making this soup today, on a 90° to freeze and store in our chest freezer. We got the chest freezer to house the 1/2 a pig we bought, and now I have gone a little crazy wanting to make, bake and freeze. We also have a 1/2 a cow coming n the fall, so I must leave a little room. But, anyway, on to the soup!

What You Need:

• 1 T. olive oil
• 1 lrg. yellow onion, chopped
• 2 lbs. zucchini, sliced 1/4″ thick (the recipe doesn’t specify, but I peeled mine too)
• 4 c. chicken broth
• 1 c. loosely packed, fresh basil leaves
• 2 T. crème fraîche, plus some for garnish (or sour cream, if no crème fraîche)
• 1/4 t. chili powder
• Kosher salt

What You Do:

Heat the olive in a dutch oven and cook onions about 5 minutes, add zucchini and cook another 2 minutes. Add chicken broth and basil leaves. Reduce heat and simmer 20 minutes. Puree the soup in batches in a blender and force through a mesh seive. Add 2 T. creme fraiche (or sour cream) and 1/4 t. chili powder. Season with salt to taste. Serve or freeze!

And, get this…only 101 calories for each 1 1/2 c. serving!

Hope you enjoy! I will be embarking on a soup making adventure all summer long and will be bringing you more delicious recipes.

Pork Fried Rice

I had some left over pork from the chops the other night and wanted something quick and easy, so I threw together some pork friend rice. This, or stir fry, are both highly customizable. This is what I did for my family, find what works for yours and enjoy!

Cut some pork into small bite-size pieces. I used left overs that were already cooked, you can use raw, just allow it time to cook completely before adding other ingredients. The key to fried rice and stir fry’s are to have everything pre-cxhopped and ready to dump into the pan because you will be cooking on high and need to constantly stir the meal. Make some instant white, brown or whatever you like rice. Beat a couple of eggs and set aside. Chop any other veggies you are going to use. Broccholi works well, so does, frozen peas, frozen peppers mix, finely diced onions…whatever. I left out the veggies and served salad on the side, because my husband is picky.

Once you have everything ready to go, heat a skillet or wok on high heat until it’s smokin’ hot. Pour a couple of tablespoons of oil in and allow the oil to heat. The oil will start smoking when it’s ready. Dump in the pork and keep it moving until it is warmed through and brown. Dump in the veggies and get them cooked through, dump in the rice and let it meld with the other flavors. Salt, pepper, soy sauce and any other flavors go in at this point. Dump in the eggs and keep them moving. This will help bind it together and give it some yummy flavor. Take of the heat and serve. Top with chopped scallions and slivered almonds to make it extra special.

Thanks for having Dinner at The Hampton’s and see you around the table next time!