Thursday, November 03, 2011
Soup Series: Zucchini, Potato, and Parmesan Soup
The second soup in the series is one that I got years ago on TV from Art Smith, personal chef to the big stars. It's actually a hearty summer soup, but since you can get zucchini all year round, it makes an excellent fall and winter soup as well. With the flavorful addition of fresh thyme and Parmesan, this soup is simply scrumptious!
This soup takes a bit more time to prepare than the Basil Tomato Soup, but I still consider it a quick soup. Give it try and tell me what you think!
Zucchini, Potato, and Parmesan Soup
1 T. extra-virgin olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, 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 canned low-sodium broth, as needed
1 sprig of fresh thyme
1 cup evaporated skim milk (regular milk is fine too)
3 T. fresh grated Parmesan cheese, plus additional for serving
Salt and pepper to taste
Chopped fresh Thyme for garnish (a must!)
Heat the oil in a large pot over medium heat. Add the onion, celery, and garlic. 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 bowls and sprinkle each serving with fresh thyme and freshly grated Parmesan. Don't be shy on the cheese! ;-) Serve with hot French or Artisan bread.