Country Style Zucchini Soup
Steps
Peel and cut potatoes into 1 / 2 inch cubes.
Cut celery into 1 / 2 inch pieces.
Core , blanch , peel and cut tomatoes into 1 / 2 inch chunks.
Cut marrow into 1 / 4 inch slices.
In a large saucepan , heat oil and brown garlic.
Discard garlic.
Add potatoes , stir to coat and cook for about 5 minutes.
Add onion , celery , parsley , and oregano , and cook until onions are softened.
Add stock , tomatoes , marrow , and salt and bring to a boil.
Reduce heat and simmer until zucchini is tender.
Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon parmesan cheese over each serving.
Serve hot.
Makes 6 servings.
Ingredients
olive oil, garlic clove, potatoes, onion, celery, fresh parsley, oregano, beef stock, tomatoes, zucchini, salt, parmesan cheese