1 Sauté onions with ¼ cup oil on medium heat until onions are translucent. Add zucchini and sauté until softened. 2 Add vegetable stock and bring to a boil. Lower to a simmer and cook covered for twenty minutes. 3 Blend soup using an immersion blender. Season with salt and pepper. 4 Preheat oven to 375o. 5 Grate parmesan cheese over a parchment lined baking tray.  Form shredded cheese into a circular shape resembling a cracker and bake until lightly browned. 6 Let cool and store in a covered container in the fridge. Top soup with cheese crackers when ready to serve.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now