Italian Style Zucchini and Parmesan Soup
Recipe by Neil Perry from Food Source - Neil Perry
Zucchini is also known as courgette. The flower is often used, stuffed with ricotta and fried in olive oil. The original and the best Parmesan, Parmigiano Reggiano is usually aged 2 years. It is a hard, dry cheese made from skimmed or partially skimmed cows milk. It has a hard, pale golden rind and a straw coloured interior with rich, sharp flavour. The commercial pre-grated cheese does not rate in comparison. Together, these 2 ingredients compliment each other wonderfully, along with the freshness of the Italian basil.
Serves 4
Ingredients
- 1 kg Green Zucchini cut lengthways in quarters then 1cm slices
- 60 ml Extra Virgin Olive Oil
- 15 g Garlic Cloves chopped
- 750 ml chicken stock
- 60 ml Single Cream
- Italian Basil leaves chopped
- continental parsley chopped
- 50 g Reggiano Parmigiano cheese grated
- Sea Salt & freshly ground black pepper
Method
- Heat the oil in a heavy-based pan.
- Cook the garlic, basil, salt and zucchini slowly for approximately 10 minutes, until the zucchinis are lightly browned and very soft.
- Add some pepper and stock and simmer for 8 minutes, uncovered.
- Remove from the heat.
- Put ¾ of the soup into a food processor and process until smooth.
- Return to the pan and stir in the cream, parsley and Parmesan.
- Place in a bowl and sprinkle with cheese and some pepper.
- Serve with crusty bread and a green salad.
