Ingredients
Scale
- 1 teaspoon melted butter
- 1 medium potato, peeled and chopped
- 1 teaspoon butter
- 1/2 lb. zucchini (about 2 small), chopped
- 1 small onion, peeled and chopped
- 1/3 cup cooked sweet corn (frozen and thawed is fine)
- 2 cups chicken or vegetable broth (cool or room temp)
- 1/2 cup gorgonzola cheese
- Red Robin Seasoning & freshly ground pepper
For garnish: Zucchini ribbons and gorgonzola cheese crumbles
Instructions
- In a small mixing bowl, toss the potato chunks with the melted butter. Microwave on high for several minutes until the largest chunks of potato are very tender when poked with a fork.
- Melt the butter in a medium saucepan over medium heat. Add the zucchini, onion and potatoes and saute, stirring constantly, for several minutes until the onion and zucchini are soft and tender, but the zucchini is still green. Stir in the corn.
- Put the vegetable mixture in a blender and add the broth and cheese. Blend until smooth. Add Red Robin Seasoning and fresh ground pepper to taste. (If you are making the soup ahead of time, put it in a jar at this point and refrigerate.)
- Pour the soup back into the pot and heat just till hot enough to serve.
- Serve hot with fresh zucchini ribbons and a few crumbles gorgonzola on top for garnish.
Notes
To make zucchini ribbons: use a vegetable peeler to cut very thin strips of zucchini. Slice into long thin ribbons with a knife.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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