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Zucchini Parmesan Soup

When it comes to soups, in my opinion, the creamier the better. This soup is one that I make over and over again sometimes using broccoli or cauliflower instead of zucchini. This makes a great appetizer to any dairy meal, serve with a great sandwich or pasta, or as a main course with great crusty French bread.

4 cups zucchini, diced

1 cup onions, diced

1 Tbsp. garlic, minced

2 Tbsp. butter

2 cups vegetable broth

¼ tsp. ground nutmeg

½ cup carrots, diced

½ cup heavy cream

¼ cup grated parmesan

2 Tbsp. dried parsley

Salt and pepper

In a large saucepan cook zucchini, onions, and garlic in butter. Cook 10 minutes, stirring occasionally. Stir in broth and nutmeg and ring to a boil. Reduce heat and simmer until zucchini is very soft.

Remove 2 cups of zucchini and set aside. Puree soup with a blender or food processor then return the aside zucchini and carrots, cream and parmesan. Simmer soup until carrots are tender and cheese is melted, stirring often.

Finish soup with parsley, salt and pepper.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (1)

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  1. chanie says:

    Looks amazing! Can’t wait to try!

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