Zucchini Soup

Oh man.  This soup.  I made it for the first time a few months ago and Nick and I fell in love with it’s light veggie flavor with a kick.  This soup’s got some bite to it, for sure!  No joke, I made it two days later and have been making it at least once every few weeks since.  It’s so good.  I dare you not to love it.

INGREDIENTS

Olive oil
6 zucchinis, chopped
2 russet potatoes, peeled and chopped
1 white onion, peeled and chopped
2 serrano peppers, de-seeded and chopped
4 cups vegetable broth
½ cup fresh basil, chopped (must be fresh)
3 tsp salt
1 Tbsp fresh thyme
1 tsp white pepper
½ tsp oregano
¾ cup Chardonnay wine
¾ cup heavy whipping cream
¾ cup grated parmesan
2 tsp minced parsley

DIRECTIONS

• Working in batches, ladle the soup into a blender and blend until smooth, then pour in a large bowl. Once each batch is blended, pour all back into your dutch oven and turn on medium.

• Pour in Chardonnay, heavy whipping cream, and parmesan cheese. Stir until it’s all smooth.

• Simmer for 15 minutes.

• You can garnish with fresh parsley, parmesan, or a little heavy whipping cream.

• Heat olive oil on medium-high in a dutch oven and add zucchini, potatoes, onion and Serrano peppers. Sire the vegetables every minute or so so they cook evenly on both sides, about 10 minutes.

• Add vegetable broth, basil, thyme, salt, white pepper, and oregano. Stir together and bring to a boil. Cook for 15-20 minutes, until all vegetables are soft.