Zucchini, Potato And Parmesan Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 3 cloves garlic, minced
• 3 medium zucchini, scrubbed but unpeeled,cut into 1/2 inch cubes (1 cup)
• 1 medium yukon gold potato, peeled and cut into 1/2 inch cubes (1 cup)
• 3 cups chicken broth or 3 cups low sodium chicken broth, as needed
• 1 sprig fresh thyme
• 1 cup evaporated skim milk
• 3 tablespoons freshly grated parmesan cheese, plus additional for serving
• salt & freshly ground black pepper
• chopped fresh thyme, for garnish

Recipe

• 1 heat the oil in a large pot over medium heat.
• 2 add the onion, celery and garlic, and cover.
• 3 cook, stirring often, until the onions are translucent, about 5 minutes.
• 4 stir in the zucchini and potato.
• 5 add enough broth to barely cover the vegetables.
• 6 add the thyme and bring to a boil over high heat.
• 7 reduce the heat to low.
• 8 simmer, partially covered, until the potato is tender, about 15 minutes.
• 9 stir in the evaporated milk and cheese.
• 10 heat until very hot, but do not boil, or the soup will curdle.
• 11 season to taste with salt and pepper.
• 12 ladle into soup bowls, and sprinkle each serving with thyme.
• 13 pass extra parmesan cheese on the side.
• 14 serve hot.