Thick Zucchini Soup Recipe
Ingredients
| Zucchini | 1 1/2 Pound | |
| Butter | 3 Tablespoon | |
| Onion | 1 Small, chopped | |
| Dried thyme leaves | 1 Teaspoon | |
| 6 cups Chicken Stock or reduced-sodium canned broth | ||
| Rice | 1/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Grated Parmesan cheese | ||
Directions
1. Cut ends from zucchini. Shred on a grater.
2. In a large saucepan, melt butter over low heat. Add onion and cook 2 to 3 minutes, or until softened. Add zucchini and thyme, raise heat to medium, and add chicken stock and rice. Bring to a boil, reduce heat to low, and simmer covered 20 minutes.
3. Puree soup in a blender or food processor, in batches if necessary. Season with salt and pepper. Pass a bowl of grated Parmesan cheese on the side.
2. In a large saucepan, melt butter over low heat. Add onion and cook 2 to 3 minutes, or until softened. Add zucchini and thyme, raise heat to medium, and add chicken stock and rice. Bring to a boil, reduce heat to low, and simmer covered 20 minutes.
3. Puree soup in a blender or food processor, in batches if necessary. Season with salt and pepper. Pass a bowl of grated Parmesan cheese on the side.
Chef
