Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 zucchinis, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the zucchini and cook for another 5 minutes.
4. Pour in the vegetable broth and add the dried thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream and Parmesan cheese.
9. Heat the soup over low heat until warmed through.
10. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering. Low heat for warming the soup.
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 26g
Carbohydrates: 15g
Protein: 7g
Sodium: 800mg
Fiber: 3g
Sugar: 8g
Substitutions for ingredients:
- Olive oil: Can be substituted with any other cooking oil.
- Vegetable broth: Can be substituted with chicken or beef broth.
- Heavy cream: Can be substituted with half-and-half or milk.
- Parmesan cheese: Can be substituted with any other hard cheese.
Variations:
- Add a diced potato to the soup for a thicker consistency.
- Add a pinch of red pepper flakes for a spicy kick.
- Add a can of drained and rinsed white beans for extra protein.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- If using a blender, blend in batches to avoid overfilling.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
Fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Grilled chicken or fish.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F.
- Store leftovers promptly in the refrigerator.
Food history:
Comelico is a region in the Italian Alps known for its hearty soups and stews.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve as a first course or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A