CarriageTowneNews.com, Kingston, NH

Community News Network

July 19, 2013

Dinner in 35 minutes: Zucchini soup with parmigiano-reggiano and basil

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).

              

Ingredients

               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

               Steps

              

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

               

 

1
Text Only
Community News Network

New England News
Obituaries
  • Alan J. Walker, 68

    Kingston, N.H. — Mr. Alan James Walker, 68, passed away peacefully at his home on July 8, 2014, after a long, brave battle with cancer.

    Continued ...
    1 day
  • James Reese

    Raymond, NH — James Edwin Reese, 74, passed away on Wednesday, July 16, 2014, surrounded by his family and friends at his home in Raymond, N.H. He was the son of John and Ruth Reese, born on Oct. 29, 1939 in Edensburg, Pa. James graduated from Central Cambria High School in Pennsylvania before proudly serving in the U.S. Army as a food inspector. His military service was followed by 31 years with the U.S. Department of Agriculture as a meat inspector. Mr. Reese was an avid outdoorsman and spent much of his time fishing, camping and hiking in the White Mountains. He became involved in the Boy Scouts and enjoyed passing on his vast knowledge of the wilderness to others. Throughout his retirement years he enjoyed woodworking, raising rabbits and working in his garden.

    Continued ...
    1 day 1 Photo
  • Velma J. Reid

    South Hampton, NH — Velma J. Reid, 80, died peacefully on July 17, 2014 at Exeter Hospital, surrounded by family. She was born in Haverhill, Mass. on June 8, 1934, the daughter of the late George C.W. and Alta I. (Kimball) Haynes. A graduate of Haverhill High School, Velma worked at Western Electric until she had children. For years, she was a devoted “stay-at-home” mom who raised her three children in a loving, nurturing environment. She later worked various manufacturing jobs until her retirement. After retiring, she volunteered her time at various organizations and was very involved at the East Kingston Community United Methodist Church as a member of the women’s guild, assisting with the holiday fair, and helping out wherever she could. She had a passion for animals, and would donate money, food, and blankets to the NH SPCA. She loved to sew and made a personalized quilt for every member of her family. She was also a member of the “Ugly Quilts” group, which made blankets and sleeping bags for the homeless using recycled fabric. She is survived by her husband, Clyde Reid of South Hampton, N.H.; daughter, Pam Eaton of Danville, N.H.; son and daughter-in-law, Douglas and Kim Reid of Raymond, N.H.; daughter, Shirley Reid of South Hampton, N.H.; two sisters, Gwen Stuart of Haverhill, and Norma Taplin of Dracut; four grandchildren, Cheryl and Marc Welch, and Kristen and Joshua Reid, and several nieces and nephews.

    Continued ...
    1 day 1 Photo
  • Carleen A. Knowlton, 80

    Danville, NH — Carleen A. (Rhoadhouse) Knowlton, 80, of Danville and formerly of Hampstead, died on July 7, 2014, at her home.

    Continued ...
    8 days 1 Photo
  • Miriam O. (Graham) Graham, 84

    Kingston, NH — Miriam O. (Graham) Graham, 84, a resident of Kingston since 2001, and former longtime resident of Grafton, Mass., died peacefully, surrounded by her family, on July 11, 2014, following a long illness.

    Continued ...
    8 days 1 Photo

Stocks