I am so sorry dear friends that I have been away for so long, if you read my other blog,shannonmworrell.blogspot.com you know a lot has been happening in my life. Regardless here is a new recipe, I hope you all enjoy!
You will need
2tbs evoo
1tbs butter
1medium onion chopped
2pounds zucchini trimmed and sliced
1tes dried oregano
2 1/2 veggie stock
4ounces dolcelatte cheese, rind removed, diced
1 1/4 light cream
Salt and pepper
Fresh oregano and dolcelatte to top
Heat oil and butter in large sauce pan until foaming. Add onion and cook gently for about 5 min. Do not allow it to turn brown.
Next add the zucchini , oregano and salt/pepper. Cook, stirring often, for 10min. Pour in stock, bring to a boil.
Lower the heat, half cover and let simmer for 30min. Stir in cheese now.
Process the soup in a blender or processor until smooth then strain into clean pot.
Add cream slowly while stirring over low heat. Do not let it boil. Season to taste- you can also add more stock if the soup is too thick.
Pour into heated bowls serve with fresh oregano and garnish with cheese.
You will need
2tbs evoo
1tbs butter
1medium onion chopped
2pounds zucchini trimmed and sliced
1tes dried oregano
2 1/2 veggie stock
4ounces dolcelatte cheese, rind removed, diced
1 1/4 light cream
Salt and pepper
Fresh oregano and dolcelatte to top
Heat oil and butter in large sauce pan until foaming. Add onion and cook gently for about 5 min. Do not allow it to turn brown.
Next add the zucchini , oregano and salt/pepper. Cook, stirring often, for 10min. Pour in stock, bring to a boil.
Lower the heat, half cover and let simmer for 30min. Stir in cheese now.
Process the soup in a blender or processor until smooth then strain into clean pot.
Add cream slowly while stirring over low heat. Do not let it boil. Season to taste- you can also add more stock if the soup is too thick.
Pour into heated bowls serve with fresh oregano and garnish with cheese.
