Zucchini Soup (revisited)

Oh man.  This soup.  I make it all the time and Nick and I fell in love with its light veggie flavor with a kick since first bite.  Our dear friend Jacqueline and her kids love it, too! This soup’s got some bite to it, for sure!  It also happens to be from the amazing recipe book, Eat Like a Gilmore. It’s so good.  I dare you not to love it.

 

INGREDIENTS

zucchini soup.jpg

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.

Appetizers, SoupMarie KellyZucchini, Soup, HealthyComment