Start your next spring brunch with this deliciously light soup made with fresh zucchini. Perfect with long or medium-grain white rice or a Black Japonica blend.
|3-1/2 cups||concentrated chicken stock||825 mL|
|1 tbsp||olive oil||15 mL|
|1||small onion, sliced into rings||1|
|1||clove garlic, minced||1|
|1||small zucchini, thinly sliced||1|
|4||fresh sage leaves||4|
|1 cup||cooked Tex Farm long grain white or brown rice
|To taste||salt and pepper||to taste|
|1-1/2 oz||grated Parmesan cheese||40 g|
In medium saucepan, heat chicken stock
In large skillet, heat oil; add onion and garlic and cook until transparent. Add zucchini and brown slightly. Add heated chicken stock, bring to boil and leave to simmer until zucchini is tender. Add sage, cooked rice and salt and pepper. Serve sprinkled with cheese.
Makes 4 servings.
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