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Zucchini-Mint Soup

Zuppa di Zucchini e Menta

Mary Ann Esposito

SERVES 6

This soup is a good starter for just about any occasion. To make quick work of this recipe, I keep bags of pureed zucchini and dried tomatoes in the freezer.

INGREDIENTS

2 pounds small zucchini, cut into chunks
2 tablespoons butter
1 white onion, minced
1/2 cup finely diced dried tomatoes
2 cups hot chicken broth
Fine sea salt and freshly ground black pepper to taste
2 tablespoons finely minced fresh mint
Freshly grated Parmigiano-Reggiano cheese for sprinkling, optional

DIRECTIONS

Bring a medium pot of water to a boil. Add the zucchini and cook until soft enough for a knife to penetrate the skin easily, about 10 minutes. Drain and place the chunks in a food processor or blender. Puree the zucchini until very smooth. Set aside.

In a soup pot, melt the butter over medium heat. Add the onion and cook until very soft but not browned. Add the tomatoes and cook for 1 minute. Stir in the zucchini, chicken broth, and salt and pepper, lower the heat, and simmer for 15 minutes. Add the mint and simmer for 5 minutes longer.

Ladle the soup into serving bowls and sprinkle with Parmigiano-Reggiano cheese if desired.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.

item recipe is featured in Episode 709 of Season 7.

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