Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!news-feed.inet.tele.dk!bofh.vszbr.cz!news-proxy.baileynm.com!bonkers!"Dancer^" Reply-To: "Dancer^" Newsgroups: rec.food.recipes Followup-To: poster Approved: arielle@taronga.com Subject: Country Style Zucchini Soup Message-ID: <934038124.21027@bonkers.taronga.com> Date: 07 Aug 99 10:02:04 CDT Lines: 29 Xref: swen.emba.uvm.edu rec.food.recipes:34992 Country Style Zucchini Soup 3 tablespoons olive oil 1 clove chopped garlic 3 medium-size potatoes 1 sliced onion 2 stalks celery 2 tablespoons fresh parsley 1 teaspoon oregano 6 cups rich beef stock 1 large tomato 1 pound zucchini 2 teaspoons salt 6 teaspoons grated Parmesan Peel and cut potatoes into 1/2 inch cubes. Cut celery into 1/2 inch pieces. Core, blanch, peel and cut tomatoes into 1/2 inch chunks. Cut marrow into 1/4 inch slices. In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat , and cook for about 5 minutes. Add onion, celery, parsley, and oregano, and cook until onions are softened. Add stock, tomatoes, marrow, and salt and bring to a boil. Reduce heat and simmer until zucchini is tender. Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving. Serve hot. Makes 6 servings.