Zucchini & parmesan soup

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

1. 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.
2. 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.
3. 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.
4. 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.