Thank u @shushyturin for this great winter soup recipe!
- 3 large zucchini (with skins)
- 1 bunch of thin asparagus
- 3 cups low-sodium chicken broth
- 1 Tbl unsalted butter
- 1 Tbl dry sherry
- 1 cup chopped white onion
- 5 garlic cloves, chopped finely
- 2 large dashes of Kosher salt
- 1 dash of fresh ground pepper
- 2 cups heavy cream
- 1/2 cup grated parmesan cheese (for Parma Crisps)
1. Top a cookie sheet with parchment paper. Drop spoonfuls (use a tablespoon) on to the liner into little mounds, then press them flat. Bake in 400 degree oven between 5 and 8 minutes (depending upon your oven). Once cooked remove from liner and serve with the soup. I make these while the soup is simmering. 1/2 cup grated cheese makes 9 to 12 crisps.
1. In heavy saucepan melt butter, and add the chopped onion and garlic. Stir till onion is translucent.
2. Wash vegetables and pat dry. Quick chop the zucchini into small chunks and add to pot. Cut off bottom of asparagus stocks (the woody section), and then rough chop the asparagus and add to pot. Cook for about 5 minutes till the veggies get some brown on them, stirring the entire time.
3. Once veggies are brown, add the chicken broth and bring the soup to a boil, then turn down heat. cover the pot, and simmer for about 20 minutes.
4. Vegetables should be soft but still keep their green color. Test the vegetables by pressing them against the side of the pan with a wooden spoon. The vegetables are cooked when they smash against the side but still hold their shape.
5. Take the soup off the stove and using an immersion blender, blend all ingredients till it starts to thicken. I like the immersion blender over a food processor as the clean-up is much easier and I don’t make a big mess on my side counter, as I do when I use the food processor.