TIP OF THE DAY: Cheese In Your Soup 2 ~ Mozzarella | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Cheese In Your Soup 2 ~ Mozzarella – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Cheese In Your Soup 2 ~ Mozzarella

Sure there’s Parmesan in minestrone, Cheddar cheese soup and other varieties featured in our article, Cheese In Your Soup.

Here’s an idea from Puglia, Italy for a garnish of cubed mozzarella—and anchovy, for anchovy lovers. (No lovers, just leave it off.)

RECIPE: ZUCCHINI SOUP PURÉE WITH FRESH MOZZARELLA

Ingredients For 4 Servings

  • 1/2 pound fresh mozzarella cheese, cut into
    1/2-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh oregano leaves
  • Fine sea salt or kosher salt
  • 1 small white onion, thinly sliced
  • 3 medium zucchini (courgettes), quartered and cut into 1/2-inch pieces
  •  


    Mozzarella: It’s not just for pizza and parmigiana. Photo courtesy PugliaShopPnline.com.

  • 3 cups vegetable broth, heated to a simmer
  • 4 flat anchovy fillets, roughly chopped
  •  
    Preparation

    1. TOSS together cheese, 1 tablespoon oil, oregano and a pinch of salt in a bowl.

    2. HEAT the remaining 2 tablespoons oi in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes.

    3. ADD zucchini, stir to combine and cook for 1 minute more. Add broth, bring to a simmer and cook until zucchini is tender, about 10 minutes.

    4. CAREFULLY PURÉE mixture in a blender until smooth; season with salt to taste. Cool soup to just warm. Serve topped with cheese cubes and some chopped anchovies.

      




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