Italian-style Courgette And Parmesan Soup
This creamy and flavorful zucchini soup is a delightful blend of fresh basil, aromatic garlic, and the subtle taste of parmesan. With its velvety texture and refreshing hint of parsley, this soup is perfect for cozy evenings or a light lunch. Enjoy a bowl of this satisfying dish alongside some crusty bread and a simple green salad for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 60ml/2fl oz extra virgin olive oil
- 1 tbsp chopped garlic
- handful basil
- sea salt and ground white pepper
- 1kg/2¼lb green courgettes
- 750ml/1¼ pint chicken stock
- 60ml/2fl oz single cream
- handful flatleaf parsley
- 50g/2oz freshly grated parmesan
- crusty bread
- green salad
- and freshly ground saltblack pepper
Instructions
- Heat the oil in a heavy-based pan over a medium heat.
- Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.
- Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
- Put three-quarters of the soup mixture into a food processor and blend until smooth.
- Return the mixture to the pan and stir in the cream, parsley and parmesan.
- To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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