Country Style Zucchini Soup

3 tbsp. olive oil
1 clove garlic, chopped
3 md. potatoes, cubed
1 sliced onion, diced
2 stalks celery, sliced
2 tbsp. fresh parsley
1 tsp. oregano
6 cups beef stock
1 lg. tomato, cored, blanched, peeled and diced
1 lb. zucchini, diced
2 tsp. salt
6 tsp. Parmesan cheese, grated

Directions:

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, marrow, 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.

User Reviews:

I used real beef broth from our roast, cut back the liquid and nixed the celery. It was a great success, even with my wife, who doesn't usually like the broth-based soups. Watch that the zucchs don't get too mushy. They should be added last.

submitted by javelinman on December 02, 2007

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