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.