How to make it

  • Heat 3 TBS olive oil in a soup pan and saute onion for 5 minutes. Add the zuchinni and saute for another 5 minutes stirring frequently.
  • Remove 1/3 of the zuchinni and reserve. Add the oregano to the pan and stir for 30 seconds. Add the stock , bring to a boil then reduce heat to simmer and cook for 30 minutes. Add the gorgonzola and whisk it around until it melts. Puree this in a blender then add it back to the pot along with the cream. Add slat and pepper to taste.

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  • DetroitTokyo 8 years ago
    Hi there! this recipe looks great but I am a bit confused...maybe you can help me out. When you say remove & reserve 1/3 of the zucchini is this to add to the pureed/blended mixture later or is this the portion that you actually blend?
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