This week I made (Zu)Cchini and Rosemary soup. I enjoyed a couple of warm tasty meals and even had enough to share ;* The original recipe came from epicurious.com, but I have tweaked it a bit:
- 1T butter
- 1 T olive oil
- 1 small or medium onion, chopped
- 2 garlic cloves
- 2 tsp. minced fresh rosemary
- 3 cans of chicken broth
- 3 oz. dry sherry
- 3 oz. water
- 2 russet potatoes, peeled, sliced
- 3 medium zucchini, thinly sliced
Melt butter with oil. Add onion; saute until translucent, about 5 min. Mix in garlic, rosemary and potatoes; saute for a few minutes. Add stock, dry sherry and water; bring to a boil. Reduce heat and simmer 10 min. Add zucchini; simmer until tender about 15 min. Puree with hand blender or in blender, working in batches. Season with salt, pepper and white pepper.
Ladle into bowls, top with croutons.