Country Style Zucchini Soup
6 servings
3 tablespoons olive oil
1 clove garlic, chopped
3 medium-size potatoes
1 onion, sliced
2 stalks celery
2 tablespoons fresh parsley
1 teaspoon oregano
6 cups beef stock
1 large tomato
1 lb zucchini
2 teaspoons salt
6 teaspoons Parmesan cheese, grated
Peel and cut potatoes into 1/2 inch cubes. Cut celery into 1/2 inch pieces. Core, blanch, peel and cut tomatoes into 1/2 inch chunks. Cut zucchini into 1/4 inch slices.
In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat , and cook for about 5 minutes.
Add onion, celery, parsley, and oregano, and cook until onions are softened.
Add stock, tomatoes, zucchini, and salt and bring to a boil.
Reduce heat and simmer until zucchini is tender.
Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.
Serve hot. Makes 6 servings.
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