It’s as summer as summer gets these days with heat that makes your pool all the more inviting & humidity that makes that swimsuit all the more attractive.Â Soup is primarily a winter craving, but this Zucchini Mint Soup recipe by Cooking with Amy’s Amy Sherman is a wonderful treat topped with cool yogurtÂ or even served chilled.Â Whatever way you dress up your soup, you’re sure to love this delicious take on zucchini soup.Â Enjoy!
- 1 large onion, chopped
- 2 tablespoon olive oil
- 2 tablespoon pine nuts
- 2 cup zucchini, finely grated
- 2 1/2 cup stock (vegetable or chicken)
- 1/4 cup Parmesan cheese
- 2Â tablespoon flour
- 1/4 cupÂ fresh mint, slicedÂ
- sour cream or yogurt, optional
Saute the onion in a medium size pot until golden brown and soft. Add the pine nuts and cook for another minute or so until toasty brown. Add the zucchini and continue to cook for two minutes.
Add the stock and cook for another five minutes. Make a slurry of the flour and a couple tablespoons of water, stir into the pot. Bring to a boil. Add the parmesan and mint. Season to taste. Serve with a spoonful of sour cream or yogurt if desired.