Author Notes
This soup is perfect for late August and early September when summer produce is still abundant but the evenings are getting cooler. I've garnished the soup simply here, with Parmesan curls and toasted walnuts but it's also awfully good with a couple of pesto-smeared crostini floating on top. Recipe originally posted on my blog, strawberryplum.
—Sarah Fioritto
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Ingredients
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4
medium Zucchini, cut in 1/2 in. chunks
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1
medium White Onion, diced
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1
medium Yukon Gold Potato, peeled and grated
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1
plump clove Garlic, minced
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4 cups
Vegetable or Chicken Stock (homemade or low-sodium)
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1-2 tablespoons
fresh Lemon Juice
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Kosher Salt, Freshly Ground Black Pepper, Olive Oil
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toasted Walnuts
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a wedge of Parmigano Reggiano cheese
Directions
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Heat about 2 Tbsp. olive oil in a soup pot or Dutch oven over medium-high heat. Add the zucchini, onions, potato, and garlic to the pot. Stir to coat with the olive oil and season with about 1 tsp. salt. Sauté until the zucchini and onions start to color slightly. Add the stock, bring to a boil, then reduce to a simmer and simmer, partially covered, until the vegetables are tender, 20-25 minutes. Allow the soup to cool slightly.
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Add the basil leaves to the soup then puree, using an immersion blender or food processor. Taste. Season as needed with salt, black pepper, and 1-2 Tbsp. lemon juice. Reheat, if necessary.
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Ladle the soup into bowls. Using a vegetable peeler, make curls of parmesan to sprinkle to use as a garnish, along with a few crushed walnuts.
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