Summer Primavera Soup
Author: My Dragonfly Cafe
Recipe type: Soup
Serves: 6 servings
- 2 T. Extra Virgin Olive Oil
- ⅓ c. red onion, finely diced
- ½ c. shredded carrots
- 2 c. shredded zucchini
- 4 T. butter
- ¼ c. flour
- 2 c. milk or half and half
- 2 c. vegetable broth
- ¼ c basil chiffonade
- freshly ground black pepper and salt, if desired
- Garnish:
- Parmigiano-Reggiano cheese, shredded
- basil chiffonade
- Sauté onion and carrots in olive oil until onions are translucent.
- In a Dutch Oven, or similar pot, melt butter; whisk in flour until smooth.
- Whisk in half and half and vegetable broth. Stir until slightly thickened.
- Garnish with shredded Parmigiano-Reggiano cheese and a touch more basil chiffonade.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/summer-primavera-soup/
3.5.3218