Summery Zucchini Soup
From MariekeChantal 13 years ago
- 30 min to make
- Serves 4
I love soups, even when its hot out. This soup is light and tasty and our favorite during summer. The zucchini with the lemon, parsley and cheese is a beautiful combination. Enjoy!
Ingredients
- 1 smal white onion shopping list
- 2 zucchini's shopping list
- 1 1/2 oz butter shopping list
- 1 liter vegetable stock shopping list
- 3,5 oz risotto rice shopping list
- Zest of 1 lemon shopping list
- 2 oz parmesan cheese (fresh) shopping list
- 4 tbs chopped parsley shopping list
- salt and fresh grounded pepper to taste shopping list
How to make it
- Peel and chop the onion;
- Clean the zucchini's (do not peel!) cut into cubes;
- Melt the butter in a cooking pot over a middle high flame, ad onions and saute until golden yellow and soft;
- Then add the zucchini cubes, stirr.
- Now add the stock and rice.
- Cook 15-20 minutes till rice is tender.
- Add the lemon zest, stirr and taste the soup.
- Add salt and fresh grounded pepper to taste.
- Divide the cheese and parsley over 4 soupbowls and pour in the soup.
- Enjoy!
- >>>>>If you don't use all the soup directly, you might need to add some more stock the next day as the rice tends to absorb all the juice and the soup gets very thick.<<<<<<<
- >>>>>For a lighter version, don't use the butter and let the onions simmer in a bit of the stock until soft.<<<<<
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