Zucchini Parmesan Soup

INGREDIENTS

   2 Tbsp. olive oil

  1 onion, chopped

     2 garlic cloves, peeled and crushed

2-1/4 lbs. zucchini, sliced in 1/2-inch slices

1 large Yukon Gold potato, cubed

  3 to 4 cups vegetable (or chicken) broth

    1/4 to 1/2 cup cream

   2 Tbsp. fresh grated Parmesan + extra Parmesan, shaved, to serve

   Freshly ground pepper

PREPARATION

Heat the olive oil in a large saucepan and add the onion and garlic. Cook until the onion softens, (again, always prefer to cook longer) 2-3 minutes. Not allowing the garlic to burn.    Increase heat and add the stock and cubed potato to the saucepan. Bring mixture to a boil.

Cook for about 10 minutes or until the potatoes are soft. 

  Add the zucchini and cook about 3-5 minutes until zucchini is soft. Remove from heat.

  Stir in the grated Parmesan and cream. Taste and adjust seasonings, adding more grated Parmesan, cream, salt and pepper to your taste.

   Using an immersion blender or food processor, blend the soup until smooth. 

Garnish with shaved Parmesan.

Unfortunately, this is another recipe that is not one of my all time favorites.  It was easy and good and a different way to use zucchini.  Give it a try and see what you think!  Enjoy!