|
 Recipe:
Potato Zucchini SoupAn easy,
incredibly flavorful soup that tastes best just barely warm.
| Yield |
4-6 servings |
| Time |
1 hour |
| Tools |
- medium pot with lid
- wooden spoon
|
| Ingredients |
- 3 T olive oil
- 1 medium onion, minced
- 3 cloves garlic, minced
- 4 medium potatoes, scrubbed and diced
- 3˝ c vegetable stock or water
- salt
- pepper
- 1 pound zucchini, diced
- 1 T basil or pesto
|
| Directions |
Heat oil, add onion, and sauté for 4 minutes. Add garlic and cook
another 2 minutes. Add potatoes, 1˝ c liquid, salt, and pepper, bring to a
boil, lower heat, cover, and simmer about 25 minutes, until potatoes are
cooked. Add remaining ingredients and simmer, uncovered, about 20
minutes, until zucchini is tender.
Let the soup cool for at least an hour, then serve warm. |
| Notes |
The original recipe calls for this soup to be served cold, but I find that
it's not nearly as good chilled. It also loses flavor if you refrigerate and
then reheat it, so try to serve it the same day you make it.
 This recipe, originally called "Chilled
Potato and Zucchini Suop," was adapted
from The Complete Italian Vegetarian Cookbook, by
Jack Bishop. Buy it:
Amazon.com |
Amazon.co.uk
|
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