Breaking News Bar
updated: 8/7/2013 1:20 PM

Zucchini soup one way to use up profilic veggie

hello
Success - Article sent! close
  • Zucchini Soup with Parmigiano-Reggiano and Basil uses a goodly amount of summer's prolific vegetable.

      Zucchini Soup with Parmigiano-Reggiano and Basil uses a goodly amount of summer's prolific vegetable.
    The Washington Post

 
By Bonnie S. Benwick
The Washington Post

Zucchini soup with parmigiano-reggiano and basil uses 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 with a slice or two of crusty bread.

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.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.