- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp olive oil
- 1 kg courgettes, chopped
- 1.5 handfuls basil leaves
- 650ml vegetable stock
- 2 inch piece Parmigiano Reggiano rind
- Zest of 1 lemon
- 100g grated Parmigiano Reggiano
- 4 tbsp crème fraîche
- 25g shaved Parmigiano Reggiano
- Salt and pepper
Courgette, Parmigiano Reggiano and crème fraîche soup
Courgette, Parmigiano Reggiano and crème fraîche soup
40 min
A delicious soup, topped with some crème fraîche, lemon zest and shaved Parmigiano Reggiano
Ingredients
Method
Sweat the onion and garlic in oil in a large saucepan until softened.
Add the courgette and basil and cook until soft (10-15 minutes).
Add in the stock and Parmigiano Reggiano rind and cook for 15 minutes. Remove the rind and discard.
Pour into a food processor and blend until smooth.
Transfer to a saucepan and bring to simmering point. Remove from the heat and stir through grated Parmigiano Reggiano, ½ lemon zest, 1 handful torn basil leaves, 2 tbsp crème fraîche and season to taste.
Serve in individual soup bowls, topped with more crème fraîche, chopped basil, lemon zest and shaved Parmigiano Reggiano.
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