Zucchini & parmesan soup

Posted by adm On September - 4 - 2011

How to cook Zucchini & parmesan soup


  • 2 tbs olive oil
  • 1 brown onion, finely sliced
  • 2 garlic cloves, low
  • 1 tbs chopped fresh thyme leaves
  • 1.25L (5 cups) chicken strain
  • 3 (almost 440g) desiree potatoes, raw, delve 1.5cm pieces
  • 4 big (astir 700g) zucchini, ends cut, thickly sliced
  • 1 cup chopped fresh continental parsley
  • 40g (1/2 cup) shredded parmesan
  • 65g (1/4 cup) sour pick
  • Shredded parmesan, redundant, to answer
  • Crusty clams, to answer

How to:

  • Heat the oil in a large saucepan over medium heating. Add the onion, garlic and thyme and ready, stirring, for 1 minute or until the onion softens slimly.

  • Increase heat to highschool. Add the stock and spud, and bring to the seethe. Ready, stirring occasionally, for 10 minutes or until the potato is bid.

  • Add the zucchini and cook for 2 minutes or until the zucchini is subdued. Remove from passion. Stir in the parsley, parmesan and sour pick.

  • Pour half the zucchini mixture into the bowl of a food processor and process until tranquil. Transfer to a clean saucepan. Repeat with remaining zucchini assortment. Ladle among serving bowls. Season with pepper and serve with extra parmesan and crusty bread.

  • Cooking time:15 min.

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