National Soup Month with Chef Greg Ziegenfuss

(KTVI) - It's National Soup Month and Chef Greg Ziegenfuss from Butler's Pantry shows us how to make soup to warm you up on these cold days.

Creamy Zucchini Parmesan Soup

Yields 8 servings

4 tbls butter (1/2 stick)

1 large onion, medium diced

2 garlic cloves, minced

4 cups chicken stock or canned low-sodium broth

4 medium zucchini, large diced

2 cups packed spinach leaves

1 cup 40 % whipping cream

1 cup grated parmesan cheese

Kosher salt and white pepper to taste

Melt butter in a heavy-bottomed, large sauce pot over medium high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté until aromatic. Add stock and zucchini, bring to a boil. Reduce heat to a simmer and allow to simmer until tender, about 20 minutes. Increase heat to medium high, fold in spinach, 40% cream and parmesan cheese. Remove from the heat and, working in batches, puree in a blender or insert an immersion blender and puree until smooth. Season to taste with kosher salt and white pepper. Reheat soup to serving temperature over medium high heat. Garnish with a swirl of sour cream and match stick zucchini and yellow squash.

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