Zucchini Soup with Parmesan Croutons

3 T butter
1 T olive oil
3 yellow onions, cut in half and sliced
2 cloves garlic, minced
3 lbs zucchini, remove ends and slice
1 C Lambert Bridge Chardonnay
salt and pepper to taste
3 C chicken or veggie stock, or water
½ C heavy whipping cream
¼ t nutmeg, finely gratedIn a large stockpot, heat butter and olive oil together.Add onions and cook until transparent. Add garlic and zucchini, stir and cookfor 5 minutes. Deglaze the pan with wine and add salt and pepper. Once wine hasreduced by half add stock and season. Bring to a boil and cook until zucchini issoft enough to purée. In a blender, Cuisinart or with a hand held buerre mixer,purée soup to desired consistency. Stir in cream and nutmeg, check for seasonings.

Parmesan & Oregano Croutons
1½C day old French bread, cut into small cubes
¼ C olive oil
2 T fresh oregano, finely chopped
¼ C grated parmesan cheese
salt to taste
Preheat oven to 375°. Toss cubed bread with olive oil.Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt. Serves 8.

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