Zucchini, Cheese, and Sausage Soup |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds Ingredients:
2 tablespoons unsalted butter |
1 lb italian sausage, casings removed |
2 garlic cloves, minced |
1 onion, chopped |
3 tablespoons all-purpose flour |
6 cups chicken stock |
3 zucchini, diced |
1/2 cup whipping cream |
2 cups shredded extra-sharp cheddar cheese (tossed with 1 t. cornstarch) |
1 tablespoon fresh lemon juice |
fresh ground black pepper |
buttery crouton |
Directions:
1. In a large, heavy pot, melt butter over med-high heat.
2. Add sausage and saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.
3. Add garlic and onion; saute for 1 minute.
4. Sprinkle with flour and saute for 2 minutes.
5. Gradually whisk in stock and bring to a boil; add zucchini; decrease heat and simmer until tender, about 15 minutes.
6. Gradually whisk in cream and bring to a simmer.
7. Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted.
8. Do not let boil.
9. Add lemon juice and pepper to taste; taste and adjust seasoning with lemon juice and pepper, if necessary.
10. Ladle into heated bowls and garnish with croutons.
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