RECIPE OF THE WEEK: Zucchini Soup with Cheddar Rusks

Soup is a staple whenever the weather is chilly or when someone feels like they are coming down with a cold. The warm, therapeutic effects of a delicious bowl of soup are hard to dismiss and may sometimes work, as well as the best medicines available.

While zucchini may be known as a summer vegetable, this popular squash is at home in a tasty soup anytime. Top with giant, cheesy croutons for a filling and scrumptious crowd-pleaser.

This recipe for Zucchini Soup with Cheddar Rusks from The Culinary Institute of America Book of Soups (Lebhar-Friedman Books) by The Culinary Institute of America makes for a warming winter meal. This recipe makes eight servings.

INGREDIENTS:

SOUP INGREDIENTS:

4 bacon strips, minced

2 onions, diced (about 2.5 cups)

4 garlic cloves, minced (about 2 teaspoons)

4 medium zucchini, diced

(7 to 8 cups)

6 cups chicken broth

4 plum tomatoes, peeled, seeded and chopped, (about 1 cup)

1/2 cup tomato puree

4 Tablespoons tarragon or cider vinegar

2 Tablespoons minced fresh basil

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

8 cheddar rusks (see below)

INGREDIENTS FOR RUSKS:

8 slices French or Italian bread

(1/2-inch thick)

1 cup grated cheddar cheese

SOUP DIRECTIONS: Cook the bacon in a soup pot over medium heat until the fat is released and the bacon bits are crisp 6 to 8 minutes.

Add the onions and garlic. Cook, stirring frequently, until the onions are a light golden brown, 8 to 10 minutes. Add the zucchini, cover the pot, and cook until the zucchini starts to become translucent, for about 5 minutes.

Add the broth, tomatoes, tomato puree, and vinegar. Bring the soup to a simmer and cook until the vegetables are very tender and the soup has developed a good flavor, 15 to 20 minutes. Add the basil to the soup, and season with salt and pepper. Serve in heated bowls, garnished with cheddar rusks.

CHEDDAR RUSK DIRECTIONS: Toast the bread until golden brown on both sides.

Preheat the broiler. Scatter the cheese evenly over the toasted bread and broil until the cheese bubbles and begins to brown.