Recipe(tried): Zucchini, Potato, and Parmesan Soup

Hi everyone,

I finally tried a new recipe (something I haven't done for quite a while). I've been making the same old things I have posted before & I have been trying some of the wonderful recipes posted here, so I haven't had anything to post for quite a while. I decided to try this after seeing it on the Oprah Winfrey show. It is a recipe by her chef, Art Smith, & is in his cookbook "Back To The Table". It was a chilly day here, so soup was good for dinner. I served it with a green salad, & had strawberries for dessert.

Zucchini, Potato, & Parmesan Soup
8-10 servings

1 TBSP extra-virgin olive oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 garlic cloves, minced
3 medium zucchini, scrubbed but unpeeled, cut into 1/2 - inch cubes (1 cup)
1 medium Yukon Gold potato, peeled & cut into 1/2 - inch cubes (1 cup)
3 cups chicken broth
1 sprig fresh thyme
1 cup evaporated skim milk
3 TBSP freshly grated parmesan cheese, plus additional for serving
salt & freshly ground black pepper
chopped fresh thyme for garnish

Heat the oil in a large pot ofer medium heat. Add the onion, celery, & garlic & cover. Cook, stirring often, until the onions are translucent, about 5 minutes. Stir in the zucchini & potatoes. Add enough broth to barely cover the vegetables. Add the thyme & bring to a boil over high heat.

Reduce the heat to low. Simmer until the potato is tender, about 15 minutes. Stir in the evaporated milk & cheese. Heat until very hot, but do not boil or the milk will curdle. Season to taste with salt & pepper.
Ladle into soup bowls & sprinkle each serving with thyme. Pass extra parmesan cheese on the side. Serve hot.