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).
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
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
Zucchini Soup With Parmigiano-Reggiano and Basil
Avenger an American value
If you’re someone who appreciates the golden age of domestic sedans — those big, comfortable, heavy-feeling cars with a uniquely American sense of style — this one ought to pique your interest.
The glitz, the glamour and the movies: 3 apps for Oscar weekend
With the Oscars approaching, this is a weekend for movies. Download these apps, then watch a few movies, create your own and settle in for the awards show.
The rise of the hotel bakery
One of the key trends in hotel design in recent years has been a sharp focus on creating a hotel lobby that is a destination, not just a pass-through.
How the U.S. government spends millions to get people to eat more pizza
WASHINGTON - It all adds up to a lot of calories: On an average day, the report notes, pizza provides 6 percent of the total caloric intake for American children and 4 percent for American adults.
Redesigned Mazda3 among best new small cars
Mazda must be dabbling in black magic.
How else can you explain the fact that this relatively small Japanese company is doing what no one else in the car industry seems to have figured out? They’re building cars that get amazing gas mileage and are exhilarating to drive at the same time.
Soul is still stylin’
Starting under $15,000, the Soul has always pegged its success on buyers who want a trendy, contemporary, eye-catching car without spending a ton of cash. And now that an all-new Soul is out for 2014, it shows that Kia is doubling down on this recipe of combining funky looks and an affordable price.
US News names its 'Best Cars for the Money'
WASHINGTON - U.S. News & World Report Wednesday announced its annual Best Cars for the Money list on its Best Cars website.
You're doing it wrong: how to make better ramen
NEW YORK — The finer points of instant ramen preparation may be up for debate, but the noodle cakes and flavor packets bequeathed to the world by Momofuku Ando are un-mess-up-able.
5 things you probably didn't know about the Sochi Olympics
Even with heavy media coverage, there are still a few interesting (and weird) things you might not know about the upcoming Olympic games in Russia.
VIDEO: Journalists in Sochi share hilarious and horrifying hotel experiences
Journalists covering the 2014 Winter Olympic Games in Sochi, Russia are tweeting photos about their horrible hotel conditions. Yellow water, unfinished construction, broken doors and stray dogs characterize the scene in Sochi.
- More Features Headlines
- Avenger an American value