Zucchini and Parmigiano-Reggiano soup from The Home Cook: Recipes to Know by Heart (page 71) by Alex Guarnaschelli

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

  • averythingcooks on August 13, 2024

    As written, the intention here is to sprinkle servings of the soup with the cheese but I preferred the flavour after I stirred it directly into the warm soup pot. I scaled this back to around 3 lunch sized bowls that I will have no problem getting through. I do really like that it is creamy without any dairy and the big hit from the white pepper.

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