Zucchini E Formaggio Soup

By davidgoodman

Recipe from W magazine 1976. Clipped and given to me by my mother.

Ingredients

• 3 c. thinly sliced zucchini
• 1/2 c. chopped raw zucchini for garnish
• 1/2 stick (4 oz.) sweet butter
• 1 medium onion, finely chopped
• 1 quart rich chicken stock
• 1/2 clove garlic, finely minced
• 1/4 tsp. fresh rosemary, finely minced
• 1 tbsp. fresh lemon juice
• 1/8 tsp. ground cardamom
• 4 tbsp. dry Madeira
• 1/2 c. dry white wine
• 3/4 c. grated Emmenthal cheese
• salt, freshly ground pepper to taste
• freshly grated parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Scrub zucchini, trim off the ends, but do not peel. Slice thinly, sprinkle with salt and let stand 2 minutes to permit water to drain off, then pat dry with paper towels.

2. Melt butter over low heat in a 3-quart saucepan. Add onion and garlic and cook, stirring, four to five minutes, until limp but not brown. Add zucchini slices and cook, stirring, five minutes, until zucchini deepens in color. Add seasonings, chicken stock, lemon juice and white wine. Simmer over low heat 20 minutes, stirring occasionally.

3. Remove from heat. Puree soup in a food processor or push through a strainer. Return soup to pot, add grated Emmenthal cheese and Madeira. Simmer another five to six minutes, until bubbling hot.

4. Ladle soup into heated soup bowls. Garnish each with the crunchy, raw, chopped zucchini. Have a basket of crusty whole wheat Italian loaf and country sweet butter. Pass a bowl of freshly grated parmesan cheese.