Zucchini soup with Parmigiano-Reggiano and basil from Franny's: Simple Seasonal Italian by Andrew Feinberg and Francine Stephens and Melissa Clark (co-author)

  • scallions
  • basil
  • parsley
  • zucchini
  • Spanish onions
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Emily Hope on June 26, 2013

    A nice level of depth and (subtle) flavor for a vegetarian soup. Reminded me a bit of soups from Outerlands in SF. I think the garnish (parmesan, basil, oil) is key and wouldn't omit, unless you wanted it to be vegan. I also needed to add some extra salt and a couple of teaspoons of lemon juice to bring up the flavor. This did required a fair bit of work for a simple soup--caramelizing the zucchini in two batches, sautéing the aromatics separately, and simmering them together. Even using the pressure cooker (5 min on high and a quick release), I'd say it took about an hour from start to finish the first time out. It also uses a LOT of olive oil (I cut back somewhat). Not everyone was a fan: C said, "You can gussy it up all you want, it's still zucchini soup." Served with roasted tomatoes with anchovy breadcrumbs (Nigel Slater) and a Brickmaiden sesame loaf.

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