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
  • _ C heavy whipping cream
  • _ t nutmeg, finely grated

In a large stockpot, heat butter and olive oil together. Add onions and cook until transparent. Add garlic and zucchini, stir and cook for 5 minutes. Deglaze the pan with wine and add salt and pepper. Once wine has reduced by half add stock and season. Bring to a boil and cook until zucchini is soft 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
  • 1 C day old French bread, cut into small cubes
  • _ C olive oil
  • 2 T fresh oregano, finely chopped
  • _ 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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