This is a zucchini simple soup with simple ingredients. I use young fresh zucchini and roast it to enrich its delicate flavor.
serves 6
Ingredients
- 2 pound baby zucchini (6 to 8‑inches) cut in quarters lengthwise
- 1 pound spring onion or sweet onion, such as vidalia or maui, cut into 1‑inch chunks
- 2 tablespoon olive oil
- salt and pepper, as needed
- a small handful of mint leaves, rolled tightly, then cut into thin strips (chiffonade), plus more whole leaves as garnish
- 4 cup chicken broth (may substitute vegetable broth)
- 2 tablespoon tablespoons freshly grated parmesan cheese
Directions
Preheat the oven to 375 degrees.
Combine the zucchini, onion, oil, salt and pepper to taste in a large shallow roasting pan; toss the vegetables to coat evenly, and spread them in as close to a single layer as possible. Roast for 30 to 35 minutes, turning the spears once, until the vegetables have browned somewhat and are tender. Remove from oven. Toss the mint chiffonade all over the vegetables and cover with aluminum foil and let sit for 25 minutes.
Meanwhile, bring the broth to a boil in a medium sized pot over medium-high heat, then reduce the heat to medium-low and add the roasted vegetables. Cook for 10 minutes, adjusting the heat to keep the liquid just below a boil, break the zucchini spears up with a wooden spoon as they cook.
Remove the soup from the heat and let it cool slightly. Use an immersion blender to achieve a slightly chunky soup. Add 3 tablespoons of the cheese. Season to taste. Serve warm with a garnish of mint leaves, if desired; or for optimum flavor, refrigerate for no more than 2 days. Reheat to warm and serve– garnished.
Truly, I have never had a blondie and didn’t think i was missing a thing, until I saw this goat cheese blondie.… I grew up on goat’s milk as a kid (pun intended), so my love of chevre is no surprise.
I am really glad to see that more and more peope include goat cheese in their recipes.… it as very healthy and also ver, very tasty.
Surprised though, that someone thought to bake Blondies. Looks delicious. I will post soon a recipe of my on, that could be used as a desert when you are on a diet.
I love the tanginess that goat cheese adds to desserts!
never in a kuh-zillion years who i have paired goat cheese w/a brownie … or Blondie … call me … sorry, couldn’t resist that one!! anyhoo … personally? i like blondies better than brownies … further confession?? if brownies are part of a dessert platter and there are other choices? i’d choose the other … am i digging a hole for myself here? maybe — but you’re like father confession Greg, so i must come clean. and i MUST make these lovelies … wonder if i have any goat cheese …
Have an amazing time in Norway! You left us with a delicous recipe to think about while you are away. I look forward to lots of pictures on your return!
Oh my, Greg! As soon as I heard about goat cheese brownies a few months ago, I set out to recreate my own (in a small pan to serve 2, of course). I have to admit that all my versions have been too funky. Funky as in, I think I can taste the metal can the goat was eating before milking. Ick. I’m so excited to see a perfected recipe here. Thanks 🙂
Two of my absolute favorite ingredients… in a blondie? This is going to haunt me until I make it. I can tell.
I ADORE goat cheese and chocolate together. In fact, pour some ganache over a goat cheese log and just dig in with a fork, it’s delish. I think the same about blondies, they seem like a blah after thought. But with goat cheese and chocolate? Clearly this is NOT an afterthough. All I can imagine is adding dried cherries too. Tart, tang, sweet, YUM!!!
Hi Greg — I want one of your blondies with a schmear of goat cheese on top, kinda like a bagel…
LL
I might be stirring up a ruckus but I actually really love blondies. But I undoubtedly love blondies more with chevre than without. No, I’ve never had them before, but let’s be real. Putting chevre in just about anything turns it from glam into GLAMOROUS.
It’s funny that you loved it as a “kid,” because when I was a kid, my family took a trip to Mexico City and our hotel served everything with goat milk and goat cheese, and none of us liked it. To this day, I still have an aversion to it, but since you said it’s just a mild tang, I think I’d actually like this. Your gorgeous photos tell me I would!
Okay, honestly? Never heard of this book but boy am I a freak for goat cheese. Brilliant idea to stuff a blondie with it and I have got to try this!
I have this book on my Amazon “wish list.” It’s been there since I saw Mark originally tweet about it’s upcoming release. Sadly, nobody.…NOBODY…in my house can stand goat cheese, so I’m tormented. In other news, I’d love one of those blondies. And to think, nobody would bitch if I didn’t share.
Yes i wanna try making this 😀
Greg: while I am allergic to goat cheese (the only food I cannot eat) I still am allowed to secretely crave it…and in this format it’s a real temptation!
I have to tell you I have been looking for something decadent to take to a family get together and I have found it. Thank you this will hit the spot!
Gwen
Woah, this is super interesting and I’m very intrigued! I love goat cheese and have had it in desserts (goat cheese caramel cashew gelato, anyone?), but never like this. Sounds fantastic!
that more people have not injected goat cheese into more recipes like this. I love goat cheese, so these would make me happy, not my doctor, but I would lay back smiling 🙂
Recently I made spinach dip with goat cheese and have people calling me for the recipe, but it will be a post one day soon…
OK, this may be the best blog post I’ve read in a while. And listen, you can crash any party you want. Seriously. Although most days, I’m unshowered and sitting around in my underwear. (Have I said too much? Still want to join that party?) Yep, we call ourselves “the hardest working food writers no one has ever heard of.” But I’m so glad you liked the blondies. I froze the remainder, lest I no longer fit in said underwear and have to sit around filty and nude.
that’s the sound of me guffawing (in my underwear)… GREG
Very unique blondies with goat cheese — the taste and the texture must be fantastic!
this is one of those recipes that I can’t imagine ever dreaming up, but am wishing desperately that I DID. Oh well, glad you found it for us! — S
Wow, these blondies look fantastic! I actually love blondies of all sorts, so this one sounds fantastic to try! 🙂
Love those blondies with goat cheese! Need to find out this exotic variety here. The bitter sweet chocolate chips peeping out make me drool 🙂
Ohmygod I have to make these. I love goat cheese as much as I love pig, kimchi and and olives. You are a schmoo for making me have to go back to the grocery store today.