vellutata di zucchine

​my go-to soup recipe
(you can easily swap zucchini for most vegetables)

Ingredients

Process

• 2 cups diced zucchini
• 1 white or yellow onion, chopped
• 1 carton stock (vegetable or chicken)
• 2 garlic cloves
• olive oile
• salt & pepper
• parmigiano (for garnish)
• fresh herbs (for garnish)
• ​parmigiano rinds (optional)

Tools

blender (standing or immersion)
sieve

1. Heat a large pot on medium-high heat and add olive oil. Add minced garlic and onion and bring to a sweat. Add zucchini and mix until coated in olive oil. Season with salt and pepper.
   
   
2. Pour in the entire carton of stock. Raise heat to high to bring to a boil. Cover, lower heat and simmer for 25 minutes.
   
   
3. Remove from heat. Transfer all to a blender (or use an immersion blender) and blend. Transfer through a sieve and return back to pot.
   
   
4. Re-heat at a medium temperature. Add in parmigiano rinds (or 1/2 cup of cream) and mix to thicken.
   ​
   
5. Once ready, serve, top with garnishes, and enjoy!