ZUCCHINI STOUP WITH HERB BREAD CRUMBS

Recipe from Stephanie Jackson and she loves it!

ZUCCHINI STOUP WITH HERB BREAD CRUMBS
ZUCCHINI STOUP WITH HERB BREAD CRUMBS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons extra virgin olive oil

  • 3/4

    pound cremini mushrooms, quartered

  • 3

    medium or 4 small zucchini cut into small cubes

  • 4

    shallots, chopped

  • 2

    large cloves of garlic chopped

  • A few sprigs of thyme chopped

  • Salt and pepper to taste

  • 1

    pint grape tomatoes

  • One

    32-ounce container vegetable or chicken stock

  • 1

    teaspoon hot pepper sauce

  • Three

    slices wite or wheat bread, buttered

  • 1/4

    cup chopped tarragon leaves

  • 1/4

    cup chopped flat leaf parsley

  • Shaved or grated parmigiano-reggiano cheese for topping

Directions

In a large pot, heat the oil over medium heat. Add the mushrooms and cook until browned, about five minutes. Stir in the zucchini, shallots, garlic and thyme; season with salt and pepper. Add the tomatoes, cover the pot and cook until burst, about five minutes. Squash the tomatoes with spoon. Stir in the stock and hot sauce. Bring to a boil and cook until slightly reduced, about two minutes. While the stoup is cooking, toast the bread. Butter the toast liberally, then finely shop. Transfer the bread crumbs to a bowl and mix in the tarragon and parsley. Ladle the stoup into shallow bowls and top with the bread crumbs and lots of cheese.

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