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Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 garlic clove , chopped

  3. 3 medium potatoes

  4. 1 onion , sliced

  5. 2 stalks celery

  6. 2 tablespoons fresh parsley

  7. 1 teaspoon oregano

  8. 6 cups beef stock

  9. 1 large tomato

  10. 1 lb zucchini

  11. 2 teaspoons salt

  12. 6 teaspoons parmesan cheese , grated

Instructions Jump to Ingredients ↑

  1. Peel and cut potatoes into 1/2 inch cubes.

  2. Cut celery into 1/2 inch pieces.

  3. Core, blanch, peel and cut tomatoes into 1/2 inch chunks.

  4. Cut marrow into 1/4 inch slices.

  5. In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat and cook for about 5 minutes.

  6. Add onion, celery, parsley, and oregano, and cook until onions are softened.

  7. Add stock, tomatoes, marrow, and salt and bring to a boil.

  8. Reduce heat and simmer until zucchini is tender.

  9. Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.

  10. Serve hot. Makes 6 servings. ?

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