The other day I made white sauce infused with tarragon for a lasagna dish. However, I made more than I needed, a lot more. Because I hate wasting food, I was determined to use the sauce in something. I opened my refrigerator and I found few zucchinis and a red pepper and voila! I used the sauce with the vegetables to make zucchini and pepper sauce, and it came out perfect. It was a hit at home and the restaurant.
creamy zucchini soup
Freshly ground nutmeg will give the white tarragon sauce an extra touch
Finely chop few zucchinis and saute in olive oil until cooked and very soft.
Toss diced red bell pepper and diced zucchini in olive oil and bake for 15 minutes. Set aside.
- 8 cups 2%milk
- 6 tablespoons corn starch
- 2 tablespoons chopped tarragon
- ⅛ teaspoon ground nutmeg
- salt to taste
- 6 tablespoons olive oil
- 5 zucchini, chopped into ½-inch cubes
- 1 red bell pepper, seeded and chopped
- salt and black pepper to taste
- Pour the milk into heavy soup pot. Dissolve the corn starch in 1 cup of water. Pour the corn starch into the milk, add the tarragon, nutmeg and salt. Cook over medium heat, stirring continuously, until the milk thicken slightly. Turn off the heat and set aside.
- Heat 4 tablespoons of live oil and cook about ¾ of zucchinis over low heat, stir often to prevent sticking, until the zucchini is cooked and soft. Remove from the heat and add to the white tarragon sauce. Puree the white sauce and zucchini mixture in a food processor or hand held blender. Set aside
- Toss the rest of the zucchinis and the red pepper in the rest of the olive oil. Place on cookie sheet and bake in 395 F.oven for 10 minutes. Remove from the oven and set aside.
- Place the soup pot on the stove and bring back to a boil, stir often. Adjust the seasoning and then add the baked zucchini and red pepper to the soup. Remove from heat and serve.