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Chilled Zucchini Soup and a Martha Stewart Review

by admin

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I am a cookware whore, I seriously love good cookware so much.  I remember what a huge revelation it was when I got married, and got some good cookware, after having used cheapie third-hand pots and pans all through university and grad school.  I’ve always loved to cook, but didn’t have an idea of just how much good pots and pans made a difference.  I once tried making caramel in a cheapie pan and it never browned (although it did taste pretty good).  And then I tried it again after getting good pots and I was startled at the difference.  I became something of an addict, literally salivating over catalogs of good cookware, and always itching to add to my collection.

So when I was offered the chance to try out some of Martha Stewart’s Enameled Cast Iron Cookware, I really did jump at the chance.  And you can see why.  A quick peak at them shows some seriously heavy-duty enameled pots in absolutely gorgeous colours.  My husband wanted me to get the dark blue, so that it would hide the wear and tear a little better.  But I over-rode that.  I couldn’t pass up the temptation of a gorgeous pot in a beautiful, bright colour, so I went with the green.  As I already have a very large, 10 quart enameled pot from another company, I chose the more manageable but still significant size of 6 quarts.

My review is simply this:  if you love cookware like I love cookware, these pots will be right up your alley.  The thing is freaking gorgeous, I couldn’t stop admiring it on my countertop and I didn’t actually want to use it.  But I can’t exactly give you a true review without using it, so I broke down and put it to the test.  As one might expect from good cookware, it conducted heat quickly and evenly.  And being enameled, it cleaned up like a dream.  So yeah, I would happily recommend this Cast Iron Cookware line.

See also  Chicken (or Turkey) Barley Soup

There are plenty of things you can cook in such a pot, but given that it’s about a bajillion degrees out, I decided to make soup.  Not any old soup, but a delicious, chilled soup that is a summertime favourite in my house.  The cooking time in minimal, so there is no need to heat up your whole house in making this.  And it’s insanely easy to make.  I have to say, I love recipes where the flavour payoff is huge and the effort expended is minimal.  This is one of those recipes.

Chilled Zucchini Soup and a Martha Stewart Review

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Servings: 6 servings

Instructions

  • Cut zucchini into ½ inch pieces.

  • Combine zucchini and broth in large stockpot and bring to a boil. Reduce heat and simmer until zucchini is tender, about 10 to 15 minutes

  • Add cream cheese and stir to melt.

  • Puree mixture with immersion blender or in a stand blender or food processor.

  • Season with cumin, salt and pepper to taste.

  • Refrigerate until chilled, at least 2 hours.

Notes

Serves 6. Each serving has approximately 4 g of carbs.

**Please note that I did receive free product for this review.  Opinions expressed are 100% my own.




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