Zucchini-Mint Soup / Zuppa di Zucchini e Menta

Name: Zucchini-Mint Soup / Zuppa di Zucchini e Menta
Ingredients: INGREDIENTS2 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

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

INGREDIENTS2 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

DIRECTIONSBring 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 was featured on Season 7 - Episode 709.