The winter chills have finally arrived!! Hip hip hooray! I love the cold (yes I know I am a bit weird) and after SUCH a long, hot summer I have been eagerly awaiting some proper winter weather. So now – at last – we have the most perfect soup weather!!
Just recently, I cooked up a batch of my mum’s Zucchini and Parmesan Soup. It is VERY popular in my family. This recipe fed my family of five (3 adult males and 2 adult females) for dinner and there was enough left over for me to have for my lunch the next day.
Being the passionate photography student that I am, I used the opportunity to take a few photo’s of my bowl of soup that I had for lunch the following day. It wasn’t easy actually because I was very hungry! These photo’s were taken very quickly and with the camera hand-held. No time nor patience for tripods and what not!!
Look good? Want to try some for yourself? Here’s the recipe:
2 tablespoons Olive Oil
1 Brown Onion finely chopped
2 cloves of Garlic crushed
1 tablespoon chopped fresh Thyme leaves
1.25L (5 cups) Chicken Stock
3 (about 440 grams) Desiree Potatoes peeled and cut into 1.5 cm pieces
4 large (about 700 grams) Zucchini – ends trimmed & thickly sliced
1 cup chopped Fresh Continental Parsley
40 grams (1/2 cup) shredded Parmesan
65 grams (1/4 cup) sour cream
Shredded Parmesan extra to serve
Crusty Bread to serve with soup
- Heat the oil in a large saucepan over medium heat. Add 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 mixture into bowl of food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Ladle among serving bowls. Season with pepper and serve with extra parmesan and crusty bread.
- I needed to cook the zucchini for longer than 2 minutes – probably more like 5 minutes. I suppose it depends on how thickly you sliced it!
- I didn’t blend the soup in a food processor. I used a hand-blender and blended in the saucepan. This is much more convenient and makes for less washing up. However, it does mean that you are at risk of having a few lumps and bumps in the soup. If you want to be sure of a completely lump free and smooth soup it would be best to blend in the food processor.*
*You’ll notice some bumps in the soup in my photo’s. This bowl of soup is from the bottom of the pot – the very last serving of soup from this batch that I had for lunch the next day. The rest of this batch was eaten by the family for dinner the night before. The bumps are just a few chunks of potato that escaped my hand-blending blitzing!
I’d love to hear what you think of this recipe if you give it a try!
Ciao for now,
Linking up today with With Some Grace’s #FYBF