Emma Bailey’s Zucchini Soup
Emma Bailey was a family friend in Brattleboro, Vermont, where I grew up. When Iwas 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, Soldt o the Lady in the Green Hat. She was a great friend and a good cook. https://kids.kiddle.co/Emma_BaileyEmma 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.
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.
Nutrition
Calories: 200kcal
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