Zucchini and Parmesan Soup

Recipes

By minsmash on June 27, 2014 • ( 12 Comments )

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:

Ingredients

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

Method

1. 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.
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 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.

Min’s Notes

• 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

Categories: Recipes

Tagged as: #parmesan, #recipe, #soup, #winter, #winterrecipe, #zucchini, #zucchiniandparmesansoup, #zucchinisoup