Zucchini & parmesan soup
- 09.03.2017
- 1 224
When you come home craving a soothing winter soup, whip up this creamy wonder.
Recipe «Zucchini & parmesan soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 1 tbsp chopped fresh thyme leaves, 1.25L chicken stock , 3 desiree potatoes, peeled, cut into 1.5cm pieces, 4 large zucchini, ends trimmed, thickly sliced, 1 cup chopped fresh continental parsley , 40g shredded parmesan, 65g sour cream, Shredded parmesan, extra, to serve, Crusty bread, to serve.
Ingredients:
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh thyme leaves
- 1.25L chicken stock
- 3 desiree potatoes, peeled, cut into 1.5cm pieces
- 4 large zucchini, ends trimmed, thickly sliced
- 1 cup chopped fresh continental parsley
- 40g shredded parmesan
- 65g sour cream
- Shredded parmesan, extra, to serve
- Crusty bread, to serve
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 1 minute or until the onion softens slightly.
- Increase heat to high. Add the stock and potato, and bring to the boil. Cook, stirring occasionally, for 10 minutes or until the potato is tender.
- Add the zucchini and cook for 2 minutes or until the zucchini is soft. Remove from heat. Stir in the parsley, parmesan and sour cream.
- Pour half the zucchini mixture into the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining zucchini mixture. Ladle among serving bowls. Season with pepper and serve with extra parmesan and crusty bread.