Recipe for July 31, 2007 

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Chilled Zucchini-Arugula Soup

1 Tbs. olive oil
1 *onion, chopped
6 small or 3 *medium zucchini, cut into ½" slices (see note below)
3 cups chicken broth
3 tbs. rice
½ tsp dry mustard
½ tsp dry ginger
1-2 bunches *arugula, stems removed, rinsed and coarsely chopped (approximately 2 cups)
1 cup light cream
salt and pepper

In a medium saucepan, saute chopped onion in olive oil over medium-low heat until softened (5 minutes).

Add zucchini, chicken broth, rice, dry mustard and dry ginger to saucepan and stir thoroughly.

Bring to a boil, and simmer for 30 minutes, stirring occasionally, until zucchini is easily pierced with a fork.

Remove from heat, add arugula, stir and cover for at least 5 minutes. Let cool slightly.

Place in blender or food processor and add light cream. Puree until smooth. Serve immediately or chill. Recipe can be made one day in advance.

Note: watercress can be used in place of arugula, if desired.

recipe copyright Lexington Farmers' Market and Leslie Wilcott-Henrie