Mt. Vernon Register-News

Features

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
Features
  • Has the ipad lost its swag?

      The company reported this week that sales of its sleek, pricey tablet were down 19 percent from last quarter and 9 percent year-over-year. CEO Tim Cook tried to reassure investors that Apple's new partnership with IBM to sell its devices to IBM's corporate customers will help make iPads ubiquitous in the workplace. "This isn't something that worries us," he said of the iPad sales decline. But the numbers are disappointing no matter how you spin them.

    July 24, 2014

  • Darth Vader is polling higher than all potential 2016 presidential candidates

    On the other hand, with a net favorability of -8, Jar Jar is considerably more popular than the U.S. Congress, which currently enjoys a net favorability rating of -65.

    July 23, 2014

  • Hospitals let patients schedule ER visits

    Three times within a week, 34-year-old Michael Granillo went to the emergency room at Northridge Hospital Medical Center in Los Angeles because of intense back pain. Each time, Granillo, who didn't have insurance, stayed for less than an hour before leaving without being seen by a doctor.

    July 22, 2014

  • Wal-Mart to cut prices more aggressively in back-to-school push

    Wal-Mart Stores plans to cut prices more aggressively during this year's back-to-school season and will add inventory to its online store as the chain battles retailers for student spending.

    July 21, 2014

  • Your chocolate addiction is only going to get more expensive

    For nearly two years, cocoa prices have been on the rise. Finally, that's affecting the price you pay for a bar of chocolate - and there's reason to believe it's only the beginning.

    July 18, 2014

  • web_starbucks-cof_big_ce.jpg Starbucks sees more Apple-like stores after Colombia debut

    This week Starbucks opened its first location in Colombia — a 2,700-square-foot store with a heated patio, concrete columns, mirrors on the ceiling and walls of colorful plants.

    July 17, 2014 1 Photo

  • Screen Shot 2014-07-16 at 11.16.48 AM.png VIDEO: Comcast apologizes after customer service call goes viral

    Comcast issued an apology after one of its representatives kept a customer captive on the phone for nearly 20 minutes, demanding to know why he was choosing another cable provider.

    July 16, 2014 1 Photo

  • 20110929_bowling.jpg Why fewer people go bowling

    Like other industries facing tough economic times, America's bowling centers are trying to reinvent themselves.

    July 15, 2014 1 Photo

  • Almost half of the world actually prefers instant coffee

    Americans' taste in coffee might be getting more high-end _with a growing fixation on perfectly roasted beans, pricier caffeinated concoctions, and artisan coffee brewers - but it turns out a surprisingly big part of the world is going in the opposite direction: toward instant coffee.

    July 14, 2014

  • Screen Shot 2014-07-09 at 11.24.10 AM.png VIDEO: Pilot buys pizzas for storm-delayed travelers

    A Frontier Airlines pilot went above and beyond the call of duty when a recent flight from Washington, D.C. to Denver was diverted to Cheyenne, Wyoming due to bad weather.

    July 10, 2014 1 Photo

Twitter Updates
Facebook
Stocks