Zucchini, Potato and Parmesan Soup

As I said, I am lucky to live in a neighborhood with many fantastic gardeners. And even luckier that they share. But I must say, I feel a little pressure to produce something deserving of all their labor. So there I sat, looking at a 6 pound zucchini and a dozen small, tasty yellow onions. Hmmmm.

I love the 'Back to the Table' cookbook by Art Smith. It's full of great recipes, wonderful images and tips of what it means to share a home cooked meal. While flipping through the Family Meal: Soups chapter, a 'perfect, hearty summer soup' caught my eye. So I washed off all the garden soil, began chopping and sauteing and a new dish is added to my bag of tricks.

From our table to yours - enjoy

Zucchini, Potato and Parmesan Soup (serves 8-10)

Ingredients:

• 1 T extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 medium zucchini, scrubbed but unpeeled, cut into 1/2 inch cubes (4 cups)
• 1 medium Yukon Gold potato, peeled and cut into 1/2 inch cubes (1 cup)
• 3 cups veggie or chicken broth
• 1 sprig fresh thyme
• 1 C evaporated skimmed milk
• 3 T freshly grated Parmesan cheese, plus additonal for serving
• Salt and Pepper
• Chopped fresh thyme, for garnish

Directions:

• Heat oil in large pot over medium heat
• Add the onion and garlic, cover
• Cook stiring often until the onions are translucent (about 5 min)
• Stir n the zucchini and potato
• Add enough broth to barley cover the vegetables
• Add the thyme and bring to a boil over high heat
• Reduce heat to low, simmer, partially covered until the potato is tender (about 15 min)
• Stir in evaporated mile and cheese.
• Heat until very hot, but DO NOT boil, or the soup will curdle. Season to taste with sale an pepper
• Ladle into soup bowls, sprinkle with thyme and Parmesan.

Warms your belly!