Heat the oil in a large pot and add onions. Stir for a few minutes until they are translucent but not brown, then stir in the garlic for one minute. Add the zucchini, nutmeg, red pepper flakes, salt & pepper, and stir for another 10 minutes until the zucchini becomes soft around the edges. Add the wine, stock, basil, and bring to a boil. Cover and simmer for 30 minutes, stirring occasionally. Ina then suggests you churn the soup through a food mill, but I don't have one, so I used the pulse-puree setting on my blender for about 10 seconds, blending the soup in sections, ensuring the balance of liquid and solid in each batch. I like soup a little chunky, but you can puree it as much or as little as you'd like. This would make an excellent meal for babies in a very blended form, too! Once you have the right consistency, but all the soup back in your pot (simmer again if it has cooled a lot, but then turn it off), stir in the greek yogurt and most of the parmesan cheese.
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