Zucchini, as it is known in America, is an Italian word. The French name is courgette and in Britain it is referred to as vegetable marrow. It is considered a summer squash because it has a soft edible skin. Archaeologists have traced its origins in Central America from Mexico to the northern parts of South America, dating back to 5500 BC. At that time squash was an integral part of the ancient diet.
Within 50 years of the European colonization of the Americas, summer squash varieties were introduced into Europe.
This soup (minus the wine) was a favorite when my children first began eating solid foods.
Directions
- Sauté the zucchini and squash in olive oil for 5 minutes; set aside.
- Bring the stock to a boil with the leeks (and the wine, if using), then add the sautéed zucchini and squash. Reduce heat and simmer for 10–15 minutes, or until the vegetables are tender.
- Remove from heat and let stand until it reaches room temperature, then purée.
- Stir in the half and half. Add salt and pepper to taste. Add stock to adjust the thickness as desired.
- Serve hot or at room temperature.
- Garnish with zucchini rounds and/or fresh chives.
℞ M.D. Notes
- Great soup for children.
- Zucchini and yellow squash are rich sources of nutrients, including vitamin C, vitamin B6 and riboflavin, along with being a good source of fiber. Summer squash is also a rich source of the antioxidant nutrients found in the carotenoid family. Zucchini also contains healthful minerals including potassium, iron, calcium, magnesium, phosphate, copper and zinc.
- Leeks are part of the onion family (Allium), related to garlic, chives and scallions. They have been cultivated for 3,000 years, originated in Asia and are a rich source of vitamin K and vitamin A. According to the AICR (American Institute for Cancer Research), animal studies have shown that components of allium vegetables have slowed the development of cancer at several stages and various body sites.
- To increase calories, substitute full-fat half and half or heavy cream for the fat-free half and half. Sauté with butter and olive oil instead of solely olive oil. Add a dollop of crème fraîche as garnish.
- Puréed soups are soothing for a sore mouth and throat following chemotherapy; serve at room temperature or cold. Soups are also a good food choice if one is having problems swallowing. One may also find it helpful to eliminate strong spices during this time.
- In dealing with altered taste buds during chemotherapy, you may want to try adding a bit of sweetness with maple syrup; a squeeze of lemon if you are experiencing a metallic taste; a few drops of lemon juice if food tastes too sweet or salty; a bit of maple syrup if food tastes too bitter.
- Soups are helpful when needing more fluid in one's diet.
