Monday, December 1, 2008


ZUCCHINI SOUP WITH PARMESAN CROUTONS ...a delicious zucchini recipe to try...great !

  • 3 tbsps. butter
  • 1 tbsp. olive oil
  • 3 yellow onions, cut in half and sliced
  • 2 cloves garlic, minced
  • 3 lbs. zucchini, remove ends and slice
  • 1 c. white wine
  • salt and pepper to taste
  • 3 cs. chicken or veggie stock, or water
  • 1/2 c. heavy whipping cream
  • 1/4 tsp. nutmeg, finely grated
  • Parmesan & oregano croutons:
  • 1 1/2 cs. day old french bread, cut into small cubes
  • 1/4 c. olive oil
  • 2 tbsps. fresh oregano, finely chopped
  • 1/4 c. grated Parmesan cheese
  • salt to taste

In a large stockpot, heat butter and olive oil together. Add onions and cook until transparent. Add garlic and zucchini, stir and cook for 5 minutes.

De-glaze the pan with wine and add salt and pepper. Once wine has reduced by half add stock and season. Bring to a boil and cook until zucchini is soft enough to purée.

In a blender, Cuisinart or with a hand held buerre mixer, puree soup to desired consistency. Stir in cream and nutmeg, taste and adjust seasonings.
To make croutons, preheat oven to 375°F. Toss cubed bread with olive oil.
Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt.This great zucchini recipe serve 8 great persons.

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