Zucchini Soup
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Italian good taste. Aromatic and creamy soup with zucchini pieces.
Hard to believe it's vegetarian. And although parmesan is a plus, the soup is very good without it. When I use a good piece of parmesan, I freeze the hard rind from the end, leaving a little cheese on it, to use in soups like this. You may remember I did the same with broccoli soup.
Ingredients
4 smaller zucchini (about 800g)
1 small onion (about 70g)
1 bunch green onions (5-6 stalks; about 35g)
1 small bunch parsley (about 30g)
1 large garlic clove
parmesan rind (about 30g; optional, omit for vegan version)
1 sprig basil (about 10 leaves)
3 tablespoons oil
salt, black pepper
Servings: 3
How to prepare zucchini soup
- The zucchini can be totally, partially or not at all peeled (decide based on how young they are and how healthy the skin looks). Cut the zucchini into 4 lengthwise and then into not too thin slices. Mix with 2 tablespoons of oil. Arrange in a single layer in a baking tray and place under the broiler set to medium. Leave until they become lightly golden on top. The zucchini should only become slightly golden on top, don't let them get too dark, the soup will have a heavy taste. Don't leave them unattended during this time, it doesn't take more than 5 minutes.
- In a pot, heat the rest of the oil and add the onion, green onions, parsley and garlic, all finely chopped. Sauté over low heat until very soft, being careful not to brown.
- Add the zucchini to the pot along with 2 cups of water, the parmesan rind, salt and freshly ground black pepper.
- Simmer covered just until the zucchini is cooked, without being mushy (about 10-15 minutes).
- Remove about 1/3 of the soup+zucchini with a ladle into a blender and blend together with the basil leaves (if you want them to keep their color, you can blanch them for 15 seconds first; then run them under cold water). Pour the cream back into the pot with the soup. Adjust salt. If the soup turns out very sweet you can squeeze a few drops of lemon juice to balance it.
- The soup is good warm with toasted bread drizzled with olive oil and sprinkled with grated parmesan.
The roasted zucchini
