This is my all time favourite soup. It is creamy and decadent even if you don’t add cream, and the subtle underpinnings of thyme are unexpected and delicious.
I love cooking but I find it impossible to follow a recipe. No matter how hard I try, I just can’t do it. Either I cut corners with measuring, or misread a crucial section, or most often, substitute other ingredients. I read a lot of recipe books, bookmark the ones I want to try, then once I’ve got the general gist of what’s involved I’ll start cooking. No more reading, thank you. It makes my cooking very erratic, but I just can’t change the way I am.
So here’s a recipe for you, executed my way. I hope you can follow it!
Sauté the onion in a large pot. You can use oil or butter to sauté the onions, butter tastes better.
Add the sliced up zucchini, stir, then cover for a few minutes. After they have sweated add the flour, stir for a minute. Pour in enough chicken stock and a bit of milk to ‘just’ cover the zucchini. You don’t want too much as the soup will be too runny. Add the thyme.
Simmer with the lid off until the zucchini is soft, about 10-15mins.
Let it cool slightly if you don’t want to burn yourself, otherwise use a stick mixer to whizz it up directly over the stove like I do, just be careful! Add the grated Parm at this point. Taste and see if you want the cream or not. Add salt and pepper accordingly (I would recommend fine white pepper rather than ground black pepper as that can distract from the delicate flavour of the thyme).
Serve with some toast for a simple and totally delicious meal.