September 15, 2011

Warm Autumn Zucchini Soup

It has started getting a little chilly here the last couple of days.  Today I rode my bike in a hoodie with the rain spattering my sun glasses and all I could think of was some warm soup to have for dinner.

Warm Autumn Zucchini Soup

2 medium zucchinis
1 medium yellow onion
3 cloves garlic
2 cups chicken or vegetable stock
1 tablespoon olive oil
1 stalk of fresh rosemary
pinch crushed red pepper
salt and pepper
parmigiano reggiano (optional)

In a large pot heat olive oil.  Add the onion and saute a few minutes, add garlic.  Chop up zucchini and add to the pot with salt and pepper, crushed red pepper and the rosemary.  Allow to cook until the zucchini is soft, about 5-7 minutes.  Add the stock and simmer for 15 minutes.  Carefully pour everything in the pot into a blender and puree in batches.  Hold a cloth over the top of the blender to prevent the top from popping off from the heat of the liquid.  If you have an immersion blender you can use it.
Pour the puree back into the pot and keep warm on the stove.  Add parmigiano when ready to serve.

Served with raw flax cracker from Cafe Bliss

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