Zucchini and parmesan soup

When you come home craving a soothing winter soup, whip up this creamy wonder.

Cooking Time 15 minutes

Ingredients (serves 4)
* 2 tbs olive oil
* 1 brown onion, finely chopped
* 2 garlic cloves, crushed
* 1 tbs chopped fresh thyme leaves
* 1.25L (5 cups) chicken stock
* 3 (about 440g) desiree potatoes, peeled, cut into 1.5cm pieces
* 4 large (about 700g) zucchini, ends trimmed, thickly sliced
* 1 cup chopped fresh continental parsley
* 40g (1/2 cup) shredded parmesan
* 65g (1/4 cup) sour cream
* Shredded parmesan, extra, to serve
* Crusty bread, to serve


Method
1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 1 minute or until the onion softens slightly.
2. Increase heat to high. Add the stock and potato, and bring to the boil. Cook, stirring occasionally, for 10 minutes or until the potato is tender.
3. Add the zucchini and cook for 2 minutes or until the zucchini is soft. Remove from heat. Stir in the parsley, parmesan and sour cream.
4. Pour half the zucchini mixture into the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining zucchini mixture. Ladle among serving bowls. Season with pepper and serve with extra parmesan and crusty bread.

Source
Australian Good Taste
Recipe by Heidi Flett