Zucchini and mint soup

We’re going into the cold season in San Francisco (summer), yet beautiful vegetables are simply abundant. Whereas I used to make salads in the summer in Boston, I have taken to making soups now. This zucchini and mint soup is easy, light, and delicious. I use water because a stock will cover up the pure flavor of the zucchini and the mint. Serves about three as mains; 4-6 as starters.

Ingredients
4-5 baby zucchinis, quartered lengthwise and diced
1/2 medium onion, diced
1-2 cloves garlic, crushed
1 tbsp olive oil
About 2 cups water
Loose handful of mint
Salt and pepper to taste

In a pot large enough to sautee zucchini easily, heat olive oil over medium heat. Add onions and garlic and sautee until onions become translucent, about 3-4 minutes. Add zucchini and cook, stirring often, ensuring even cooking. When it zucchini starts to soften, add enough water to just cover zucchini. Cook over medium heat for about 10 minutes. Taste and season with salt and pepper. Remove from heat. Using a hand blender, puree soup into rough texture, leaving some chunks. If using blender, roughly puree half. Place back in soup pot. Roughly tear mint and stir in.

You can serve this at room temperature. Add a dollop of creme fraiche if readily available.

Quick and easy chicken phở

This one’s for Beena. My quick version of chicken phở isn’t by any means authentic but it has a very clean flavour that I happen to like, and can be prepared in about an hour. I like my phở with minimal condiments, though chilis are an absolute essential! This makes about 4 servings as a main, with some chicken left over.

Ingredients

For the broth:
1 whole chicken, 4-5 lbs. (organic, free range preferred for better flavour)
1 stalk lemongrass, cut into 4-in lengths
1 whole medium onion
3-in length of ginger, cut in half lengthwise
Salt to taste
2 whole star anise *
1 tsp black or Szechuan peppercorns *
4-5 whole cloves *
1/2 stick cinnamon *
(*Note, it’s OK to substitute Chinese Five Spice, which includes fennel as the fifth spice — I add 1 tsp to start and check for flavour later, adding incremental 1/2 tsp if needed)

Putting it all together – amount depends on your preference:
1 lb. flat rice stick noodle
Green onions thinly chopped
Cilantro chopped
Chilis (whole or crushed if using Thai chilis, sliced for larger jalapenos)
Thinly sliced onions
Whole mint or Thai basil leaves
Bean sprouts
Lime wedges
Siracha, hoisin, and fish sauce optional

In a large pot, place cleaned, whole chicken in enough water to immerse it, add broth ingredients, cover, and bring to boil over medium heat. Lower heat at this point so the chicken stays tender. Turn chicken over after 30 minutes for even cooking. Skim as much fat and other bits as necessary. Chicken is ready when leg tears apart easily when pulled. Remove chicken and let cool. Lower heat on broth to a simmer, and continue to skim off anything that surfaces.

While chicken is cooling, prepare your condiments and noodles. Soak rice noodles in warm water and set aside.

When chicken is cool, put 4 cups of water in a pot to a boil (this is for the noodles). Gently tear chicken apart and shred chicken breasts and thighs. You can include whole drumsticks and wings in soup, or reserve for another meal. Remove skin if preferred.

To serve, drain noodles of warm water and re-soak quickly with boiling water. Drain and portion noodles into deep bowls, about 1 cup per person. Ladle broth over noodles — be generous — and add chicken and condiments to your preference. Myself, I like to add scallions, cilantro, chilis, and a dash of fish sauce before adding the broth.

Enjoy! (Maybe I’ll add photos later)