Fall is here, meaning that it’s hot soup season! Robert and I love enjoying a warm bowl of soup alongside a delicious sandwich for a casual Sunday supper. I particularly love this Zucchini Soup because it is actually healthy (low in fat and carbs), a snap to put together – and, best of all, scrumptious! We recently enjoyed it together with a Turkey, Chutney and Cheese Panini. Both recipes are below – enjoy!
1 tablespoon extra virgin olive oil
1/2 large yellow onion, chopped
2 pounds zucchini, sliced
3 cups chicken stock
1 tablespoon dried onion flakes
2 tablespoons chopped fresh basil
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/4 to 1/2 teaspoon garlic powder
1 cup evaporated skim milk (can also use evaporated whole milk)
4 slices bacon, cooked crisp
In a large saucepan, heat oil over medium heat. When hot, add chopped onion and cook, stirring, until onion is limp. Add zucchini, broth, basil, nutmeg, pepper and garlic powder. Bring to a boil, then reduce heat and simmer, covered, for around 15 to 20 minutes or until zucchini is very tender when pierced with a fork. Cool slightly. Puree with an immersion blender, or put half of mixture into a blender and puree until smooth; put puree in same sauce pan and repeat with second half. Stir in the milk and heat over medium heat until hot. Crumble one slice bacon into each serving; serve immediately.
Note: this soup is better served hot than at room temperature or cold.
Make ahead: Soup can be made up to 2 days ahead, cooled, covered and refrigerated. Reheat over medium-low heat.
Turkey, Chutney and Cheese Panini
1/2 cup whipped cream cheese
4 8-inch flour tortillas
1/4 cup mango chutney
12 ounces sliced deli turkey
8 tablespoons shredded sharp Cheddar cheese
Preheat panini maker, or spray a large skillet with nonstick cooking spray.
Spread 2 tablespoons cream cheese on each tortilla. Spread 1 tablespoon mango chutney over the cream cheese on half of each tortilla. Place turkey on top of the chutney. Sprinkle 2 tablespoons Cheddar cheese over turkey. Fold tortilla in half over the cheese is melted and tortillas are lightly toasted. Cut in half and serve immediately.
Having friends over to watch the Pro Bowl or the Super Bowl? This scrumptious cheese torte recipe, from mom’s home state of Kentucky, can be made up to one month ahead and frozen, allowing for stress-free entertaining.
Kentucky Cheese Torte
(Serves 20 or more)
16 ounces grated extra sharp Cheddar cheese
1 cup chopped pecans
1/2 medium yellow onion, finely chopped
1/4 to 1/3 cup mayonnaise
2 packages (8 ounce) cream cheese, at room temperature, separated
1/3 cup mango chutney, large mango pieces chopped
1/2 teaspoon cayenne pepper
3 slices bacon, cooked and crumbled
1/3 cup frozen chopped spinach, thawed and wrung dry
1/2 teaspoon chopped garlic
1/4 teaspoon dried oregano
Line a 6-inch spring form pan with plastic wrap.
In a medium mixing bowl, combine the cheddar cheese, pecans, chopped onion and enough mayonnaise to hold the mixture together. Season to taste with salt and pepper. Spread half of mixture into prepared dish. Place the dish, but not the remaining cheese mixture, in the refrigerator.
In a medium mixing bowl, stir together 1 package (8 ounces) cream cheese with the chutney and cayenne pepper. Spread evenly over the cheese layer in the dish. Return to the refrigerator.
In a medium mixing bowl, stir together the remaining package of cream cheese, bacon, spinach, garlic and oregano. Season to taste with salt and pepper. Spread evenly over chutney mixture. Top with remaining cheddar cheese mixture. Cover with plastic wrap, pressing down on top layer. Refrigerate or freeze until ready to serve. Serve with crackers.
Make ahead: torte can be made up to 1 month ahead and frozen. Thaw overnight in the refrigerator, then at room temperature for several hours.