Friday

Zucchini Soup



i made this for dinner tonight. it was quick, easy, and delicious.

...recipe from Creating Chefs: A Journey through Culinary School with Recipes and Lessons
1/2 cup butter
1 1/2 pounds zucchini, medium diced
1/4 teaspoon red chilli flakes
2 tablespoons fresh thyme, chopped
1 tablespoon garlic, chopped
3 cups chicken stock
salt
parmesan cheese

1. Melt butter in a large saute pan and add zucchini, chilli flakes, and thyme. Cook till the zucchini starts to brown.

2. Turn off the heat and stir in the garlic. Let sit for about 10 minutes.

3. Pour the zucchini mixture and the chicken stock into a food processor and puree. You may need to do this in batches depending on how large your food processor is.

4. Reheat the soup in a saucepan over low heat.

5. Serve with freshly grated parmesan cheese.

2 Comments:

Blogger T said...

That sounds delicious! Would it be OK served room temperature?

6:29 PM  
Blogger Somer said...

i think it would be okay at room temp, but i liked it hot better. when it's hot the parmesan cheese sort of melts on the top.

9:47 PM  

Post a Comment

<< Home