- 3 Romanesco Heirloom Zucchini (can sub regular green zucchini)
- 2 cloves garlic chopped
- ½ white onion chopped fine
- ½ cup extra virgin olive oil
- 5 cups vegetable stock
- Salt and pepper to taste
- 2 ounces picked California stone crab meat (can sub dungeness)
- 1 lemon
- Chicken skin to taste
- 1 thin slice of rustic bread for crostini
Bake the chicken skin on a cookie sheet in a 400° F oven until golden brown and crispy. Season with salt and pepper.
Sweat the onions and garlic in ½ of the olive oil on low heat. Once tender, add the zucchini and sweat until zucchini is tender. Do not allow browning. Season lightly with salt and pepper.
Add ½ the vegetable stock to the onions and garlic, slow cook until extra tender. Approx 10 minutes.
Put hot vegetable mixture in a blender and pulse on high. Add vegetable stock until the mixture blends smoothly. Add the remaining olive oil and continue to blend. Add salt and pepper to taste.
Put the mixture in a metal bowl and cool quickly over an ice bath. (You can just cool in the fridge, but you may lose some of the bright green color.)
Toast the crostini in an oven or toaster until golden and crispy. Season gently with salt and pepper.
Plate the dish by adding the cool soup to a bowl of your choice. Position the crab and crostini where you please. Garnish with crispy chicken skins and a squeeze of lemon. You can also garnish with a spoonful of olive oil and any chopped herbs of your choice.