Friday, January 14, 2011

Cream of Zuchini Soup

I love soup night!
I always think of the soup nazi on Seinfeldt!

Serves 4-6

2 TB olive oil
1 TB butter
1 medium chopped onion
2 pounds zucchini, trimmed & sliced
1 tsp. dried oregano
2 1/2 cups vegetable stock
4 oz dolcelatte cheese, rind removed & diced
1 1/4 cups light cream
salt and pepper
fresh oregano, extra cheese and cream to garnish
*can substitute gorgonzola instead of dolcelatte

Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently until softened but not brown.

Add the zucchini and oregano with salt and pepper to taste.

Cook over medium heat for 10 minutes, stirring frequently. Pour in the stock and bring to boil, stirring.

Lower the heat, half-cover the pan and simmer gently, stirring occasionally for about 30 minutes.

Stir in diced cheese until melted.

Process the soup in a blender or food processor until smooth, then press through a sieve into clean pan.

Add half of the cream (may need a tad more) and stir over low heat until hot but not boiling. Add more stock or water if the soup is too thick. Season with salt and pepper.

Pour into heated bowls. Swirl in remaining cream (optional). Serve garnished with oregano, extra cheese, cream and pepper.

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