Nutty Yellow Zucchini Soup

Nutty Yellow Zucchini Soup

The sunshines color of this soup contrasts with its deep nutty flavor. The rinds of two average size packages of Parmesan cheese are what you need to make the soup. The ground almonds can be found in the baking aisle.

Ingredients:
3/4 cup ground almonds
5 tablespoons olive oil, divided
4 garlic cloves, chopped
4 cups chicken stock
2 cups water
2 lbs. yellow zucchini, about 4 medium, cut in chunks
Pinch of Saffron
3 ounces Parmesan rind
Salt and freshly ground pepper
1 cup fresly grated Parmesan cheese
1/4 cup toasted almonds
Directions:

Place ground almonds in a deep pot over medium-low heat stirring occasionally at first then more frequently dry frying until a deep golden and fragrant. Scrape into a heat proof bowl and set aside.

Wipe pot clean, add 3 tbsp (45 mL) oil and return to medium-low. Fry garlic, stirring from time to time, until golden. Pour stock overtop. Add water, zucchini, saffron and Parmesan rind. Season with salt and pepper, cover and bring to a boil. Let cook 20 minutes. 

While soup is cooking, prepare the garnish. Heat a large nonstick skillet over medium heat. Sprinkle a thin, even layer of Parmesan into pan, then sprinkle almonds overtop. Let cook undisturbed until lacy and lightly golden around edges, 3 to 4 minutes.  Remove from heat and immediately drizzle with remaining 2 tbsp (30 mL) oil; let cool. Transfer fried cheese and oil to a bowl and crumble cheese into pieces. 

Transfer soup to a blender and purée on high speed. Check seasoning and adjust if necessary. (Soup can be made up to 5 days in advance and refrigerated until ready to reheat and serve.) Spoon a little of the crumbled fried cheese, including some of the oil, over each bowl to serve.   Serves 8