Creamy Zucchini and Parmesan Soup (SB)

By hmp13

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion, roughly chopped
• 6 cups trimmed and sliced zucchini
• 1 teaspoon dried oregano
• 2 1/2 About 2 1/2 cups vegetable stock
• 4 ounces parmesan cheese, rind removed, diced
• 1 1/4 cups light cream
• Salty and pepper
• To garnish
• Sprigs of fresh oregano
• Extra parmesan cheese

Details

Servings 4

Preparation

Step 1

Heat the oil and butter in a large saucepan until foaming. Add the onion and cook slowly for about 5 minutes, stirring frequently, until soft but not brown.

Add the zucchini and oregano, with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring frequently.

Pour in the stock and bring to boil, stirring frequently. Lower the heat, half-cover the pan, and simmer, stirring occasionally, for about 30. Stir in the diced parmesan until it melts.

Process the soup in a blender or food processor until smooth. Press through a strainer into the rinsed pan.

Add two-thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more stock if the soup is too thick. Taste and adjust seasoning if necessary.

Pour into warm bowls. Swirl in the remaining cream, garnish with fresh oregano and extra crumble cheese.