Servings: Serves 8–10
Heat the oil in a large pot over medium heat. Add the onion, celery and garlic, and cover. Cook, stirring often, until the onions are translucent, about 5 minutes.
Stir in the zucchini and potato. Add enough broth to barely cover the vegetables. Add the thyme and bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until the potato is tender, about 15 minutes.
Stir in the evaporated milk and cheese. Heat until very hot, but do not boil, or the soup will curdle. Season to taste with salt and pepper.
Ladle into soup bowls, and sprinkle each serving with thyme. Pass extra Parmesan cheese on the side. Serve hot.
Published on January 01, 2006