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

	2	lb. zucchini
	3	onions, diced
	~	Olive oil, plus extra-virgin olive oil for garnish
	~	Salt and pepper to taste
	6	zucchini flowers, plus more for garnish
	1½	qt. vegetable or chicken stock

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.”

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