 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
My favorite soup....this really exemplifies pure and minimalist cooking for me. Super simple and quick to make, looks beautiful and tastes amazing. Ingredients:
11/2-2 lbs zucchini |
11/2 cups vegetable broth or water |
3 tbs. grated parmesan cheese |
1/4 tsp. grated nutmeg |
to finish the soup (optional): two good splashes of whipping cream or a drizzle of extra-virgin olive oil |
Directions:
1. Slice your zucchini in half, vertically, and then chop into 1/2 inch pieces.
2. Put the zucchini into a soup pot and cover with broth or water. Bring to a boil, then reduce heat to medium-low and simmer until tender, about 15 minutes.
3. Puree the soup with an immersion blender until smooth.
4. Add the grated nutmeg and cheese and season with salt and pepper.
5. If using, whisk in the cream. Otherwise, ladle the soup into bowls and drizzle with a few drops of extra-virgin olive oil, if you like.
|
|