Zuppa di zucchine recipe

Date:22-06-2013 07:58:06 read:9

Zuppa di zucchine recipe

A delicious recipe for courgette soup, topped with Parmesan.

Stevie Parle's courgette soup was inspired by one at the River Café Photo: Rii Schroer
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This is a lovely, clean-tasting soup. Adjusting the amounts of cream and Parmesan will determine its richness.

Serves 5

Olive oil

1kg/2lb courgettes, cut into random-shaped 2cm pieces

2 garlic cloves, finely chopped

500ml/17fl oz chicken or vegetable stock

100ml/3 ½fl oz double cream

A handful of basil leaves, chopped

A handful of parsley leaves, chopped, plus extra, to serve

125g/4oz Parmesan, grated

Pour a good splash of oil into a large, heavy-bottomed pan and add the courgettes and garlic. Immediately turn the heat down to a simmer, stir well, and then leave to cook slowly for 20 minutes, stirring occasionally. The courgettes should be slightly coloured and very soft. Season well with salt and pepper and pour over the stock. Bring to a simmer and then remove from the heat.

Transfer three-quarters of the mixture to a food processor (or use a hand blender) and blend until smooth. Season to taste.

Return the purée to the pan along with the remaining courgettes and stir in the cream and herbs. Allow to cool or serve warm with lots of grated Parmesan.

    Ever For Health Copy Rights 2013