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Zucchini Soup Shooters with Parmesan Crackers

 

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Zucchini Soup Shooters with Parmesan Crackers
 

 

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Recipe

Zucchini Soup Shooters with Parmesan Crackers

Serve this soup in small glass cups to really make the green color pop. This is a simple, healthy and wonderful soup. The parmesan cracker adds a gourmet twist and extra crunch to the zucchini soup.

Times

  • Prep Time : 15 min
  • Cook Time : 25 min
  • Ready Time : 40 min

Servings

6

Ingredients

  • ¼ cup oil
  • 1 large Spanish onion
  • 4 medium zucchini
  • 5 cups vegetable stock
  • 8-ounce parmesan cheese block
  • Salt and pepper to taste

Directions

1 Sauté onions with ¼ cup oil on medium heat until onions are translucent. Add zucchini and sauté until softened.
2 Add vegetable stock and bring to a boil. Lower to a simmer and cook covered for twenty minutes.
3 Blend soup using an immersion blender. Season with salt and pepper.
4 Preheat oven to 375o.
5 Grate parmesan cheese over a parchment lined baking tray.  Form shredded cheese into a circular shape resembling a cracker and bake until lightly browned.
6 Let cool and store in a covered container in the fridge. Top soup with cheese crackers when ready to serve.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

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About Shifra Klein

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Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.

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