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​Food, Food, Food

Italian zucchini and parmesan soup

This a great soup to make when courgettes are in plentiful supply.  It's so easy but just delicious.
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Ingredients
  • 1kg green zucchini
  • 1/4 cup extra virgin olive oil
  • 4-5 cloves of garlic, finely chopped 
  • 1/4 cup packed basil leaves
  • 750ml chicken stock 
  • 1/4 cup pouring cream
  • 1 tbspn chopped flat leaf parsley
  • 50gms grated parmesan
  • Creme fraiche, chopped sauteed zucchini and shaved parmesan to serve (optional)
​
Cut the zucchini lengthways into quarters then into 1cm pieces.  Heat oil in a heavy-based saucepan, add garlic, basil, chopped zucchini and 1 teaspoon of sea salt, or to taste, and cook over a low heat for 10 minutes or until zucchini is lightly browned and very soft.  Add chicken stock and simmer over medium heat for 8 minutes.

​Process zucchini mixture, in batches, until smooth, then return to saucepan.  Adjust seasoning to taste.  Stir in cream, parsley and parmesan and cook over a medium heat until heated through.  Do not boil.

Serves with a dollop of creme fraiche, a spoonful of sauteed zucchini and some shaved parmesan if desired,
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  • IN THIS ISSUE
    • Suleiman
    • How did the turkey get its name?
    • The Fez Feature
    • The mystical dervish.
    • Let's talk Turkey
    • Schliemann and Troy
    • Turkish fauna
    • In your corner
    • Wade in the water
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Things to do
    • BOOKENDS
    • GARDENING
  • CONTACT US
    • SUPPORT SERVICES