Recipe
Emma Bailey’s Zucchini Soup
Emma’s zuccini soup is simple and delicious. Making it reminds me of the many hours and days I spent with this lovely, remarkable, and tenacious lady. So we’ll start with a little about her.
Emma Bailey was a family friend in Brattleboro, Vermont, where I grew up. When I was 16 and she was 65, she taught me how to drive a stick shift in her ancient VW bug. I got a bold introduction to how to start up from a dead stop on the Main Street hill in Brattleboro. She put on the hand brake, and when the light turned green, she told me to give it “quite a lot of gas” and let off the clutch. So I did. She released the brake and off we went. It was very exciting. We didn’t stall. We also didn’t crash. It was pretty cool. (BTW, I drove a stick shift VW for 14 years until two years ago.)
Emma took up auctioneering when her family was young to help with family finances. She was the first female auctioneer to join the National Auctioneering Association. She said she applied because there was nothing in the application keeping a woman from doing so, so she did so. She wrote a book about her experiences as an auctioneer called, Sold to the Lady in the Green Hat. She was a great friend and a good cook. https://kids.kiddle.co/Emma_Bailey
Emma shared this recipe with my brother, David, who shared it with me. It is simple and delicious. I have the ingredients as ratios so you can make as much or as little as you like; the recipe is forgiving, so don’t worry about exact measurements.
My brother wants you to know that I’m making way too big a deal about this recipe. Perhaps even writing it down was a stretch…?
Ingredients
4 parts chopped zucchini
1 part diced onion
½ part butter
Water to desired consistency
Fresh cracked pepper to taste
Instructions
Step 1
Chop the zucchini to a ½” dice and the onion to a ¼” dice.
Step 2
Melt the butter in a large stockpot and sauté the veggies until soft. Blend to a slurry, return to the pot, and thin to desired consistency with water. Bring to a boil, then turn down to a simmer. Season with pepper to taste. If using unsalted butter, add salt to taste as well.
Emma Bailey’s Zucchini Soup
Ingredients
- 4 parts chopped zucchini
- 1 part diced onion
- ½ part butter
- Water to desired consistency
- Fresh cracked pepper to taste
Instructions
- Chop the zucchini to a ½” dice and the onion to a ¼” dice. Melt the butter in a large stockpot and sauté the veggies until soft. Blend to a slurry, return to the pot, and thin to desired consistency with water. Bring to a boil, then turn down to a simmer. Season with pepper to taste. If using unsalted butter, add salt to taste as well.