National Soup Month with Chef Greg Ziegenfuss

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

(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.