Country Style Zucchini Soup |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
3 tablespoons olive oil |
1 garlic clove, chopped |
3 medium potatoes |
1 onion, sliced |
2 stalks celery |
2 tablespoons fresh parsley |
1 teaspoon oregano |
6 cups beef stock |
1 large tomato |
1 lb zucchini |
2 teaspoons salt |
6 teaspoons parmesan cheese, grated |
Directions:
1. Peel and cut potatoes into 1/2 inch cubes.
2. Cut celery into 1/2 inch pieces.
3. Core, blanch, peel and cut tomatoes into 1/2 inch chunks.
4. Cut marrow into 1/4 inch slices.
5. In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat and cook for about 5 minutes.
6. Add onion, celery, parsley, and oregano, and cook until onions are softened.
7. Add stock, tomatoes, marrow, and salt and bring to a boil.
8. Reduce heat and simmer until zucchini is tender.
9. Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.
10. Serve hot. Makes 6 servings.
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