Pappa di Zucchini (Zucchini Soup)

From the Kelly Myers collection

Introduction

This recipe is adapted from Anne Bianchi’s book From the Tables of Tuscan Women.

Ingredients

Steps

1. Slice the zucchini into rounds no larger than ¼-inch thick.
2. Place the olive oil in a large skillet and brown the zucchini and onions in batches; add salt while browning to keep the green of the zucchini looking bright. Add pepper.
3. Add the zucchini flowers and let cook for a few minutes. Add the stock and heat through.
4. Place in a blender (or use an immersion blender) and purée; the soup will be thick. Garnish each serving of soup with a drizzle of extra-virgin olive oil and a few julienned squash blossoms.

Notes

Read more about zucchini in Kelly Myers’ “Zucchini, reclaimed.”

This content is from the Kelly Myers collection.