Saturday, 8 December 2012

Zucchini soup

Zucchini soup

This is a very special recipe we picked up on honeymoon in Tuscany. I haven't had a chance to make it until now, as Summer is in full swing and zucchinis are back in season. It's extremely simple to make, I almost thought it was too simple and needed something extra- but it really doesn't! The slow simmering makes the zucchinis so full of flavour- and the secret to make it so sweet is chopping everything really small before simmering.

Start with a large onion (or 3 small ones as I have), 6 zucchinis (about a kilo), a handful of fresh mint, parmesan, olive oil... and that's it!
 This was the expedition to the garden to pick the mint... and Karma the cat showed up wanting some love!
 After a pat, we found the mint, and picked a handful of leaves.
Back to the kitchen- dice the onions up really finely. I mean really fine- it makes it sweet (according to the Italians- and after trying it, I have to agree!)
In a deep saucepan, or large pot (anything with a lid), throw a good big splash of olive oil- 2 or 3 tablespoons, and heat it to a medium-low heat
Throw the onion in, and leave it to soften for a few minutes, until it starts to turn translucent.
 In the meantime, slice up your zucchinis- also nice and fine. I find it easiest to slice them long into sticks
 then dice the sticks up.
Once the onion is nice and soft, (don't let it brown!) throw all of the zucchini in. You don't actually need to add anything else- just stir it and cover it with a lid with the temperature right down low.
 And leave it for 30 to 45 minutes, or until the zucchini is soft, and changes colour to a light yellow-green.  If it gets a little dry, you can add half a cup of water.
Once it's soft, place it in a bowl you can wizz it up in (if not already). Blend it all up until it's smooth.  If it's too thick, or you prefer runnier soup, just add a cup or so of water to smooth it out.
Once it's mostly blended, add in your handful of mint. 
Blend that up too - add some pepper, and a little salt.
and grate a good amount of parmesan cheese in.
 Serve- with some crusty bread.
 And grate some more cheese on. Simple and healthy! 

Zucchini Soup

3 tablespoons olive oil
1 large brown onion, or 2-3 small ones
6 zucchinis, about 1 kilo
Handful of fresh mint leaves
Parmesan cheese
1/2 cup water 

1. Dice the onion and zucchini so it is very fine.
2. Heat olive oil in a large pot, and saute the onion until it is soft
3. Mix the zucchini in with the onion, cover with a lid, and leave on low heat to cook for 30-45 minutes, until very soft.
4. Blend the zucchini/onion mix with a hand blender, with the extra water if too thick. 
5. Add the mint, and blend that in too. 
6. Grate in a good amount of parmesan cheese, add pepper and a little salt.
5. If you have time, put the blended mix back on the stove for a further 10 minutes, or just serve as is with crusty bread and extra parmesan on top.

This made enough for 3 people.

1 comment:

  1. Very Yum!!! My mum has zucchini's in her garden in Hobart will have to try it when I get home!