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Zucchini Potato And Parmesan Soup

ZUCCHINI POTATO AND PARMESAN SOUP

Time: 45 minutes

Steps:

  • heat the oil in a large pot over medium heat
  • add the onion , celery and garlic , and cover
  • 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


zucchini  potato and parmesan soup image

Number Of Ingredients: 11

Ingredients:

  1. extra virgin olive oil
  2. onion
  3. celery ribs
  4. garlic
  5. zucchini
  6. yukon gold potato
  7. chicken broth
  8. fresh thyme
  9. evaporated skim milk
  10. parmesan cheese
  11. salt & freshly ground black pepper


ZUCCHINI POTATO AND PARMESAN SOUP

Make and share this Zucchini Potato and Parmesan Soup recipe from Food.com.

Recipe From food.com

Provided by Lori Bailey

Yield 4-6 serving(s)

Steps:

  • Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
  • Cook stirring often, until the onions are translucent, about 5 minutes.
  • Stir in zucchini and potato.
  • Add enough broth to barely cover the vegetables.
  • Add the thyme and bring to a boil over high heat.
  • Reduce heat to low.
  • Simmer, partially covered, until the potatoes are tender about 15 minutes.
  • Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
  • Season to taste with salt and pepper.


Zucchini Potato and Parmesan Soup image

Number Of Ingredients: 11

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 3 medium zucchini, scrubbed but kept unpeeled,cut into 1/2 inch cubes
  • 1 medium potato, peeled and cut into 1/2 inch cubes (1 cup)
  • 3 cups chicken broth or 3 cups low sodium chicken broth
  • 1 sprig fresh thyme
  • 1 cup evaporated skim milk
  • 3 tablespoons freshly grated parmesan cheese
  • salt and pepper


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