Jess: I forgot to take photos of this soup, and we ate it a long time ago, so this will be a bare-bones review. Which is fine, because this one is easy and yummy. Phoebe has basically decided not to like anything new, so she fussed, but Benjamin and I had seconds. Dave found it so-so. Although soup tends to be healthy, eating the dregs out of everyone else’s bowls probably isn’t!
This is really so simple. You cut up zucchini, cook the pieces in oil, add za’atar, and soften the zucchini in broth. In the meantime, you fry panko with salt and lemon thyme. This cookbook basically requires you to have Stan Hewett’s herb garden (that’s a reference to a beloved old Ohio mansion), so of course I couldn’t find lemon thyme. I used regular thyme and remembered—again—that I only like it in very small quantities.
And what’s za’atar, you say? According to Magic Soup, “An herb that grows in the Syrian-Lebanese mountains, sometimes called wild thyme in English, since it has a thyme-like flavor. It’s also a Middle Eastern spice blend, often made with wild thyme, olive oil, toasted sesame seeds, and sumac.” I was certain that a friend of ours had mentioned that Whole Foods had been promoting their A–Z spice selection and asked if we had heard of za’atar, so I drove from work at lunchtime to the Whole Foods in Superior. No luck. The very helpful help desk lady said I should go to the Middle Eastern store in Boulder, but I didn’t feel like making another trip out of it, so I ordered it on Amazon.
The soup was chunky and vegetable-y, and the fried panko added a delightful crunch.
Realizing that I hadn’t taken any photos of the soup as I made it, I took a photo of the frozen block of leftovers.