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.
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.
Instructions
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.
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soups, zucchini soup