This is a really nice quick recipe that I love making for my lunch during the week. The combination of the zucchini, basil and parmesan is such a good one. I personally don’t like garlic so I don’t add it here but it would be really good in it too. Using grated zucchini dramatically reduces the cooking time and also makes it taste much fresher. You don’t have to add as much butter or double cream as me (although it is super tasty) – just substitute a nice olive oil, milk or single cream instead.
I’m just making this for myself today so adjust recipe accordingly:
1 small zucchini (about 125g/4.4 oz)
2 tbsp finely chopped fresh basil (about 1 handful of leaves)
1 1/2 cups chicken stock
1/4 freshly grated parmesan
1 tbsp unsalted butter (or olive oil)
1 tbsp double cream
1/2 clove of garlic, finely chopped (optional)
Pinch of salt
1. Grate zucchini and add to a small saucepan along with basil, garlic (if using), pinch of salt and a tiny bit of butter/olive oil. Let mixture soften, stirring over a low-medium heat for about 3mins. Gently heat stock in a separate saucepan.
2. Add hot chicken stock to vegetable mixture and allow it to cook for a few for minutes over a gentle simmer.
3. Take soup off heat, add butter and double cream and blend until smooth. If you are using a stick blender make sure to keep the blades under the liquid otherwise it will become very frothy!
4. Pour into serving bowl, add parmesan and stir until combined. That’s it.
The smaller the zucchini you use the sweeter and more flavour it will have, so if your using a larger one you may need to up the quantity get a good flavour.