So I was groggy woman at work all day today. (Totally worth it, btw.)
I dragged myself through with memories of that storm, and of our first garden soup--cream of zucchini. Here's the recipe for the curious:
4 cups of water (ish--I don't usually measure.)
3 cubes of chicken bullion (or slightly dilute chicken broth of your own.)
1 medium or 2 small zucchinis, sliced
1/2 of a small onion
1/4-1/2 cup of heavy cream
In a small sauce pan, gently brown seasoned zucchini and onion (I like a wee bit of salt, pepper and dill) in a dab of butter. Don't use too much butter here, you'll use more later. When the zucchini starts getting golden edges, add the water and bullion (or broth.) Add seasonings if you like, but be careful with salt as the bullion is usually plenty salty. Bring to a boil, then allow to simmer for about 15 minutes. Meanwhile, in another small sauce pan, melt about 3 tablespoons of butter and add about 3 tablespoons of flour to it. Brown the flour until it smells warm and toasty (as opposed to the raw scent it initially has) and is lightly browned. Remove from heat. Add the cream and quickly stir until it's uniform and pretty thick. Add the soup to the flour/butter mixture and stir. You may need to use a whisk to get lumps out, but as long as this operation happens off the burner you should be okay. Place the combined mixture back on the heat and gently warm until it's barely begun to boil again. Add seasonings if necessary. You can run it through a blender or strain it if you like, but I like the tender chunks of zucchini as they are.
Great garnishes: sour cream, chopped tomato, fresh parsley, fresh ground pepper.