"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Local Zucchini Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Local Zucchini Soup, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chef Cindy Wolf

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound local zucchini, cut into large dice
2 shallots, small dice
1 onion, small dice
2 ounces butter
3 ounces extra virgin olive oil
3 ounces regiano cheese, grated
Salt
Pepper
Chicken stock or water

Directions:
Directions:
Melt the butter in a stainless steel soup pot, add the onion and shallot and sweat about five minutes, do not allow to color. Add the zucchini and saute for three minutes on medium heat. Add either chicken stock or water to cover and simmer for 20 minutes on low heat, also add a little salt and pepper.

Take off the heat and let cool a bit. Then puree in a blender until smooth. Now add the regiano and drizzle in the olive oil into the blender as you puree for a few more minutes.

Personal Notes:
Personal Notes:
This is a healthy soup recipe from Chef Wolf, the executive chef and co-owner of the Foreman Wolf restaurants.

Chef Wolf is easily Baltimore's most renowned chef. She is a recipient of the James Beard Foundation Award for Who's Who of Food and Beverage in America, and she is a 2006, 2008, 2014, 2015, & 2016 James Beard Foundation finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest regional products.

Her restaurants include Charleston, Petit Louis Bistro, Pazo, Cinghiale, Johnny's, and wine stores Bin 604 and Bin 201. Charleston is an American Academy of Hospitality Sciences Five-Star Diamond award recipient, a Forbes Four-Star award recipient, and AAA Four Star Diamond Award recipient. The restaurant is recognized by Zagat for best food and service and has been rated the #1 restaurant in Baltimore by Baltimore magazine year over year.

A graduate of the Culinary Institute of America in Hyde Park, New York, Wolf has received notices in Food Arts, Food & Wine, Bon Appetit, The New York Times, The Washington Times and The Washington Post. She has appeared in cooking segments on major local, national and cable television stations.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

44W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!