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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Makes a great starter for any meal Ingredients:
2 lb zuchinni cut into 1/4 in thick quarters |
3 tbs olive oil |
1 medium onion chopped |
2 tsp oregano |
3 cups of vegetable stock |
1 cup of cream |
2 tbs gorgonzola cheese |
salt and pepper to tatse |
Directions:
1. Heat 3 TBS olive oil in a soup pan and saute onion for 5 minutes. Add the zuchinni and saute for another 5 minutes stirring frequently.
2. Remove 1/3 of the zuchinni and reserve. Add the oregano to the pan and stir for 30 seconds. Add the stock , bring to a boil then reduce heat to simmer and cook for 30 minutes. Add the gorgonzola and whisk it around until it melts. Puree this in a blender then add it back to the pot along with the cream. Add slat and pepper to taste.
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