Thick Zucchini Soup
|Zucchini||1 1⁄2 Pound|
|Onion||1 Small, chopped|
|Dried thyme leaves||1 Teaspoon|
|Chicken stock/Reduced sodium canned broth||6 Cup (96 tbs)|
|Rice||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
1. Cut ends from zucchini. Shred on a grater.
2. In a large saucepan, melt butter over low heat. Add onion and cook 2 to 3 minutes, or until softened. Add zucchini and thyme, raise heat to medium, and add chicken stock and rice. Bring to a boil, reduce heat to low, and simmer covered 20 minutes.
3. Puree soup in a blender or food processor, in batches if necessary. Season with salt and pepper. Pass a bowl of grated Parmesan cheese on the side.