Today I’m sharing a delicious recipe with you all. I absolutely love zucchini and after pinning this recipe recently, I knew I wanted to give it a try. I love soups- warm, chilled, all year. They fill you up and really bring out the flavors of the vegetables of the season. Add some creamy cheese and you’ve got a winner!
The recipe was adapted from Six Course Dinner, a culinary blog that’s not only a feast for the palette but also the eyes. The photography is superb!
Ingredients
| 6-8 | Zucchini |
| 2 | Golden Potatoes |
| 2 | Large shallots |
| 1 quart | Low Sodium Chicken Stock |
| 1 cup | Gorgonzola Cheese |
Directions
Roast zucchini for 30 minutes, or until tender. In the meantime, peel two potatoes cut into chunks. Take your shallots and roughly chop them. Add them to a deep pot and and pour enough chicken stock to cover the ingredients. Once zucchini has been roasted, add them to the pot and top off with the remaining chicken stock. Simmer on low heat for 1 hour.
Allow to cool slightly and puree with 1 cup (or to your liking) of gorgonzola cheese. Season with salt and pepper and drizzle with extra virgin olive oil (optional).
Happy Eating!
Y
This sounds truly delicious! I’m totally cooking this soup this weekend!
Author
It is so good! I made an extra large batch and can’t wait for leftovers tonight! Let me know how it turns out! X