This recipe is really something that brings my memory back to summer evenings in Italy. You know, my granny and dad used to grow a big vegetable garden on our backyard. I am used to fresh vegetables all year round since in summer time they would grow them in their vegetable garden and in winter time they would have a greenhouse. I didn’t really care about those things back then, but now that I have no other choice but buying at high price tasteless vegetables, well, I miss it. But it’s always like that right? Only when you lose something you understand how great that something was…
Anyways, in my family we are lovers of soups. That means that every evening we would have soups. And that was kinda nice because soups are fast to digest, quite light but still can give you nutrients to survive till bed time. In summer evenings, when we would have so many zucchini that it would be hard to keep up with them and eat them all, granny used to make this soup. It’s fast, easy and super light, which is just what you want.
I enriched the taste by adding Grana Padano cheese crust to the broth.
Tip: don’t trow the crusts after making the broth! Give it a try and taste them. We at least love to eat them when they are nice and soft (or, as Klaus would say, Chewie!)
- 3 medium size zucchini
- 1 vegetable stock
- Parmesan or Grana Padano cheese crusts
- 1 liter of water
- Salt to taste
- Pepper to taste
- Clean and chop the zucchini
- Put in a kettle the zucchini, the water, the vegetable stock and the crusts and bring to boil
- After 20 minutes, when the zucchini will be tender but not too much, adjust with salt and pepper
- Serve warm with a sprinkle of grated Parmesan cheese
Bowls by Broste Copenhagen and Linen cloth by LinenMe
