When winter comes there’s nothing better than a steaming hot bowl of soup to keep you warm after a long day. This Creamy Zucchini Parmesan Soup recipe is perfect for beating the bitter cold weather.
Our former Executive Chef, Greg Ziegenfuss shared this recipe before moving to Paris in pursuit of his Wine Degree from Le Cordon Bleu. So, it’s one that is held dear by our Butler’s Pantry team. It’s the perfect staple recipe to have in your back pocket!
Yields 8 Servings
Ingredients
- 4 tbls butter (1/2 stick)
- 1 large onion, medium diced
- 2 garlic cloves, minced
- 4 cups chicken stock or canned low-sodium broth
- 4 medium zucchini, large diced
- 2 cups packed spinach leaves
- 1 cup 40 % whipping cream
- 1 cup grated parmesan cheese
- Kosher salt and white pepper to taste
Recipe:
- Melt butter in a heavy-bottomed, large sauce pot over medium high heat.
- Add onion and sauté until translucent, about 5 minutes.
- Add garlic and sauté until aromatic.
- Add stock and zucchini, bring to a boil.
- Reduce heat to a simmer and allow to simmer until tender, about 20 minutes.
- Increase heat to medium high, fold in spinach, 40% cream and parmesan cheese.
- Remove from the heat and, working in batches, puree in a blender or insert an immersion blender and puree until smooth.
- Season to taste with kosher salt and white pepper.
- Reheat soup to serving temperature over medium high heat.
- Garnish with a swirl of sour cream and match stick zucchini and yellow squash.