Garden Zucchini Soup & Parmesan Thyme Crisps
I used a very rich vegetable stock that had a lot of color to it so the soup took on more of the broth color. If you use a lighter stock the color will be more green. But either way the flavor is delicate and the texture is velvety smooth. That makes the Paremsan crisp such a perfect addition to the dish. Crunchy with a touch of herbal flavor and a lot of nutty cheesiness. Perfect starter for Easter, Valentines Day, or just a homemade weekday lunch.
Zucchini Soup
Parmesan Crisps
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Zucchini Soup
1 Tablespoon unsalted butter 1 Tablespoon extra virgin olive oil 1 medium leek, white and pale green parts only, cleaned and diced 1 small sweet yellow onion, roughly diced 1 medium russet potato, peeled and cut into ½ inch cubes ½ cup dry white wine 3 organic garden zucchini, roughly chopped (approximately 3 cups) 3 to 3 1/2 cups organic chicken broth or vegetable broth 4-5 sprigs of fresh thyme, removed from the stem Heavy cream (optional) Salt & Pepper Parmesan Thyme Crisps 6 Tablespoons Parmigiano Reggiano cheese, grated on a box grater 2 teaspoons fresh thyme |