May 26, 2021
This is the season where you can't decide if you want a warm comforting soup or a fresh crispy salad, if you need to put on your rain coat or your short shorts, if you should go camping or stay home and garden. We are in the great in between and this soup hits the spot! Simply made with spring onions, creamy new potatoes and chopped summer squash, it is topped with a fresh garlic chili oil and we can't get enough of it!
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1/2 lb gold new potatoes, cleaned and cut in half
1/2 lb fresh zucchini, cut into bite sized chunks
1 cup sliced spring onion
1 stalk of fresh garlic, finely sliced
1 quart broth or water, enough to just submerge all of the ingredients. You can add more if the quart isn't cutting it!
4 Tbsp olive oil
2 Tbsp apple cider vinegar
2 stalks celery, finely chopped
1/2 cup olive oil
1 Tbsp Moondog's Smoked Chili Flakes
4 cloves of Fresh Garlic, finely sliced
In a large pot over medium high heat, saute the onions, chopped garlic stalk, fennel or celery with 1 Tbsp sea salt until they are soft and translucent.
Add in the new potatoes, zucchini, wine and broth or water and bring to a boil, reduce to a simmer and cook for about 40-50 minutes, until the potatoes are soft and break apart easily with a spoon.
Blend the soup on high for 5-10 minutes until it forms a smooth puree. Taste and add vinegar, salt and pepper to enhance flavor.
Place the olive oil and thinly sliced garlic in a small pot over medium heat. Keep a close eye on it, you do not want to burn the garlic. When the slices begin to curl up and darken slightly in color, remove the oil from the heat and add in the chili flakes.
Top the soup with a swirl of chili oil and ribbon of thinly shaved zucchini, a little flakey sea salt and freshly cracked pepper and enjoy!
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