Author Topic: Potage of Zucchini and Tomatoes with Batonettes of Cheese  (Read 514 times)

Olga Drozd

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Potage of Zucchini and Tomatoes with Batonettes of Cheese
« on: March 05, 2018, 05:34:43 PM »
Potage of Zucchini and Tomatoes with Batonettes of Cheese

This delicious soup is flavored with onions and garlic and herbs.  The Batonettes are incredibly good, and very easy to make, starting, with frozen puff pastry.

6 medium zucchini, scrubbed well, but do not peel, cut into thin slices
2 large onions, chopped
4 cloves garlic, minced
2 shallots, chopped
3 Tablespoons butter

1 can (1 pound) stewed tomatoes, chopped, Do not drain
2 cans (10 1/2 ounces, each) chicken broth
2 teaspoons lemon juice
1/2 teaspoon sugar
1 Tablespoon chopped parsley
1/2 teaspoon dill weed
Salt to taste

1/2 cup cream
1/2 cup sour cream

In a Dutch oven or heavy pot, saute the zucchini, onions, garlic, shallots in the butter, until vegetables are soft and liquids rendered are evaporated.  Do this over medium heat, stirring from time to time.  Place mixture in food processor or blender and blend until coarsely chopped.

Spoon vegetables back into Dutch oven and add the tomatoes, broth, lemon juice, sugar, parsley, dill weed and salt.  Simmer soup for 20 to 25 minutes, uncovered. Meanwhile, stir together cream and sour cream and let rest at room temperature.

Just before serving, add cream mixture and heat through.  Serve with Batonettes of Cheese for the loveliest accompaniment.  Serves 6.


1 sheet frozen puff pastry, about 12 X 12 inches
1 large egg, beaten
1/2 cup grated fresh Parmesan cheese
1/4 teaspoon dill weed

Cut puff pastry into thirds, yielding 3 strips 4 x 12 inches.  Cut each strip into 1-inch batonettes (little batons), yielding 36 slices, measuring 4 x 1-inches.  Place on a cookie sheet and baste with beaten egg.  Sprinkle with combination of cheese and dill.  Bake in a 350 degrees F. oven until puffed and brown.  Store unused batonettes in an air tight container.  Yields 36 batonettes.