Sailfish + Soup = Perfection
I love soup. It can be gumbo or split pea or chowder or gazpacho, and no matter the season I’ve got to have it. The first time Hanna met my parents I promised her that my dad would mess up his shirt at some point during the dinner, but I was the one who dropped a big spoonful of soup on my shirt almost immediately. It didn’t matter – I got the girl, I got my soup, and the stain came out in the wash.
With all of that background, I was thrilled that Casa Vieja lodge in Guatemala served us soup and an appetizer or salad with every meal. They had carrot, onion and black bean soups which were superlative, but surprisingly the best of the bunch was the zucchini. Given the choice of those four on the menu, that would have been my last draft pick, which makes me glad that I didn’t have to choose. It was a perfect starter for one of many exceptional meals.
The folks at CVL were kind enough to send us the recipe. During this time of social isolation, this is one way you can get all of your veggies without it feeling like mom’s forcing them down your throat. This is so good and so easy you’ll want it every night.
CVL Zucchini Soup
1. Sauté
2-4 TBSP butter
2-4 chopped garlic cloves
2. Add roughly chopped:
2 celery sticks with celery leaves
1 leek (the white part, not green leaves)
2 onions
2 sprigs of green onion
1 potato (just a small one, it’s your thickener)
1 green bell pepper
Handful of spinach
3-4 zucchinis
Sauté all veggies
3. Add salt and pepper to taste
4. Add 1-2 boxes chicken stock
5. Bring to boil
6. Blend everything
7. Bring to boil again
8. Top with heavy cream (if you want) (Editor’s Note: Yes, you want)
9. Enjoy!
