Zucchini, Potato And Parmesan Soup Recipe

ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 cloves garlic, minced
3 medium zucchini, scrubbed but unpeeled, cut into 1/2-inch cubes
1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes
3 cups chicken broth or low sodium canned broth, as needed
1 sprig fresh thyme
1 cup evaporated skim milk
3 tablespoons freshly grated Parmesan cheese, plus additional for serving
salt
freshly ground black pepper
chopped fresh thyme, for garnish

directions

Heat the oil in a large pot over medium heat. Add the onion, celery and garlic. Cover and 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.

nutrition data

Nutritional data has not been calculated yet.