Ingredients:
2 T olive oil
1 onion diced
4 carrots halved lengthwise then sliced
3 zucchini quartered then cut into 3/4 inch chunks
3 medium potatoes peeled and cut into similar sized chunks
1 garlic clove minced
1 box of Aneto chicken stock or similar quality
1/4 half and half
2T minced herbs (oregano, rosemary, thyme mixed)
2 bay leaves
1/4 cup vermouth
1/2 cup shredded aged white cheddar or herbed aged cows milk cheese
chopped dill for the finish
pepper
salt
Instructions:
Saute' onion in olive oil until soft but not brown. Add remaining vegetables and saute for about 5 minutes, add garlic, salt, pepper, and herbs and cook another 5 minutes. Deglaze with the vermouth and let evaporate slightly. Add stock, bay leaves and let simmer for about 20 minutes or until veggies are all cooked through adding water as needed. Transfer a ladle for os the soup to a food processor, puree and add back into the soup along with half and half. Quickly whisk in cheese little by little (you want it to blend not clump). Check for seasoning and finish with chopped dill. Serve with crusty bread and butter.
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