Creamy Zucchini Soup

In 'The French Slow Cooker' by Michele Scicolone

• Ready In: 4 hrs 15 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 2  large onions, chopped
• 1  garlic clove, chopped
• 2  fresh sage leaves
• 1 1⁄2 lbs zucchini, trimmed and thickly sliced
• 6  cups water
•  salt
•  fresh ground pepper
• 1⁄4 cup long-grain white rice
• 1⁄2 cup  freshly grated parmigiano-reggiano cheese
• 1⁄4 cup  chopped fresh flat-leaf parsley

Directions

1. In a large skillet, heat the oil over medium heat.
2. Add in the onion; cook, stirring frequently, until golden, about 10 minutes.
3. Stir in the garlic and sage.
4. Scrape the onion mixture into a large slow cooker.
5. Add the zucchini, water, and salt and pepper to taste.
6. Cover and cook on high for 3 hours.
7. Add in the rice and cook for 30 minutes more, or until the rice is very tender.
8. Transfer the soup to a blender and puree until smooth.
9. Reheat if necessary; taste for seasoning and adjust.
10. Serve hot, sprinkled with the cheese and parsley.