Zucchini Soup With Parmigiano-Reggiano and Basil
Makes about 6 3/4 cups (4 to 6 servings)
This recipe dispenses a goodly amount of summer's prolific vegetable: lightly caramelized, then simmered and pulverized. The result is almost too thick and chunky to be called a soup, but that means it's substantial enough to serve for dinner.
You can top it with cooked, shredded chicken and a dollop of pesto for the very hungry omnivores among you. The quantity makes next-day leftovers a reality.
Serve with crusty bread. Adapted from "Franny's: Simple Seasonal Italian," by Andrew Feinberg, Francine Stephens and Melissa Clark (Artisan, 2013).
8 medium zucchini
1 medium Spanish onion
6 to 8 scallions
Leaves from 4 to 6 stems flat-leaf parsley
3 cloves garlic
6 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt, plus more as needed
3/4 teaspoon freshly cracked black pepper
About 6 large basil leaves, plus more for garnish
2 cups water, or more as needed
Freshly grated Parmigiano-Reggiano cheese, for garnish
Trim the zucchini ends, then cut each vegetable into chunks. Finely chop the onion, scallions, parsley and garlic; piling them together is okay.
Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Once the oil shimmers, add one-third of the zucchini chunks and stir to coat. Cook for a few minutes, just until the bottom side is golden and lightly caramelized, then transfer to a mixing bowl. Repeat two more times (no need to add more oil) to use of all the zucchini.
Add the remaining 2 tablespoons of oil to the pot. Once it shimmers, add the onion-scallion mixture and stir to coat. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Reduce the heat to medium; cover and cook for about 8 minutes, so the vegetables soften.
Coarsely chop the 6 basil leaves.
Return the zucchini to the pot, then season with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Stir in the water, which will not quite cover the zucchini. Increase the heat to high and cook just until bubbles form at the edges, then reduce the heat to medium-low, cover and cook for about 12 minutes. The zucchini should be soft but not disintegrating. Stir in the chopped basil.
Use an immersion (stick) blender to puree the mixture into a thick soup that retains some small chunks of zucchini. If it's too thick for your liking, add water as needed. Remove from the heat. Taste, and adjust seasoning as needed.
Divide among individual bowls or deep cups. Tear a few basil leaves over each portion, then grate a little Parmigiano-Reggiano cheese over each one as well. Serve warm or at room temperature.
NUTRITION Per serving: 180 calories, 4 g protein, 12 g carbohydrates, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 430 mg sodium, 4 g dietary fiber, 6 g sugar
Zucchini Soup With Parmigiano-Reggiano and Basil
Bobby Hearod looks through a curtain of fallen leaves he made Tuesday afternoon.
Catch of the Day
Ryan Dodson, a first grade student at Edmond Doyle Elementary, recently caught 3 bass totaling 9 pounds 15 oz. on a fishing trip with his father, Denny Dodson and his grandfather, Randy Higgins.
Pictured is Jessie Mason with a four pound turnip that was grown by Mason in his garden in Ulan. Mason reported having several two to three pound turnips as well.
12 annoying songs of Christmas
It's that time of year, when Christmas songs fill shops, restaurants and your home. While anything on repeat can drive you mad, these 12 tunes are some of the most annoying.
6 creative ways to use your Thanksgiving leftovers
The day of eating has passed and the fridge is full of leftovers. Check out our Pinterest board of recipes and creative ways to make meals from the remnants of Thanksgiving.
Black Friday: The best tech deals to look for
The height of the holiday shopping season is upon us, as fervor over the deals coming on Black Friday and Black Thursday (a.k.a. Thanksgiving) grows.
5 myths about health care's 'young invincibles'
Coined by the health insurance industry, the term "young invincibles" has come to describe 18- to 34-year-olds who go without coverage because they expect to remain healthy. Here, a few myths are debunked about who these uninsured young people are and what they want from the health-care system.
JFK assassination: Some enduring conspiracy theories
Over the years, more than 200 people and three dozen groups have been accused of being involved in Kennedy's assassination, author Vincent Bugliosi recently told CNN. So it’s understandable that conspiracy theories of all degrees of plausibility have gained — and lost — popularity in that time.
The lost man who ate his dog
Canadian outdoorsman Marco Lavoie spent three months stranded in the wilderness of the Nottaway River in Western Quebec. Eventually Lavoie, starving and dehydrated, struck his pet German shepherd on the head with a rock and ate him.
Ronald McDonald Visits WGECC
Photos from Tuesdays visit by Ronald McDonald to William Gay Early Childhood Center.
- More Features Headlines