Please enter the email you’re using for this account.
Dairy
Medium
1 Hour, 50 Minutes
Diets 
Soup is a staple in my home, and this soup is our favorite. The Parmesan croutons and heavy cream make it a truly Yom Tov-worthy dish.
4 tablespoons oil
1 large onion, diced
3 zucchini, diced
3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic
2 large carrots
2 (24-ounce) bags Beleaves Frozen Broccoli Florets
water
salt, to taste
black pepper, to taste
1 cup heavy cream
1 6.4-ounce block Parmesan cheese (see note)
1/2 cup Gefen Panko Crumbs
1 teaspoon dried parsley, such as Gefen
1/2 teaspoon Gefen Garlic Powder
1 egg, beaten
oil, for frying
In a six-quart pot over medium heat, heat oil. Add onion and sauté until translucent (about 10 minutes). Add squash and sauté an additional 10 minutes, until soft. Add garlic and whole carrots and sauté for two more minutes.
Add frozen broccoli and water to cover. Season with salt and pepper. Bring to a boil, then lower heat and allow to simmer for 60 to 90 minutes.
Once vegetables are soft, remove carrots. Blend soup while slowly adding heavy cream.
Line a baking sheet with Gefen Parchment Paper.
Cut Parmesan cheese into half-inch cubes.
In a small bowl, combine panko crumbs and spices. Dip each cube in egg and then in crumbs.
Place cubes onto baking sheet and freeze for one hour.
Heat oil over medium-low heat. Working quickly, fry each crouton for about 30 seconds per side until the outside is browned and the cheese is just starting to melt.
Serve immediately with soup or over a salad.
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
delicious!
best soup ever!!!
enhanced my anniversary supper!
Love that 🙂
Just Yum