- Cooking Time: 25 minutes
- Servings: 10 to 12 servings
- Preparation Time:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- 3 medium zucchini, scrubbed but unpeeled, cut into 1/2-inch cubes (1 cup)
- 1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes (1 cup)
- 3 cups Chicken Broth or low sodium canned broth, as needed
- 1 sprig of fresh thyme
- 1 cup evaporated skim milk
- 3 tablespoons freshly grated Parmesan cheese, plus additional for serving
- Salt and freshly ground black pepper
- Chopped fresh thyme, for garnish.
- Heat the oil in a large pot over medium heat.
- Add the onion, celery and garlic, and cover.
- Cook, stirring often, until the onions are translucent, about 5 minutes.
- Stir in the zucchini and potato.
- Add enough broth to barely cover the vegetables.
- Add the thyme and bring to a boil over high heat.
- Reduce the heat to low.
- Simmer, partially covered, until the potato is tender, about 15 minutes.
- Stir in the evaporated milk and cheese.
- Heat until very hot, but do not boil, or the soup will curdle.
- Season to taste with salt and pepper.
- Ladle into soup bowls, and sprinkle each serving with thyme.
- Pass extra Parmesan cheese on the side. Serve hot.
NotesI got this recipe from one of Art Smith's cookbooks. (was Oprah's personal chef at one point) It is a great, hearty summer soup when the zucchini grows like crazy.
Hope you like it.
MetroCooking Texas 2013
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