Courgette and parmesan soup

foldersoup

courgette-parmesan-soup

Neil Perry

Serves 4

Ingredients

60ml extra virgin olive oil
1 tbsp chopped garlic
handful basil leaves, chopped
sea salt and ground white pepper, to taste
1kg courgettes, cut lengthways into quarters then into 1cm slices
750ml vegetable stock
60ml single cream
handful parsley, chopped
50g freshly grated parmesan, plus extra to serve

Method

  1. Heat the oil in a heavy-based pan over a medium heat.
  2. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.
  3. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
  4. Put three-quarters of the soup mixture into a food processor and blend until smooth.
  5. Return the mixture to the pan and stir in the cream, parsley and parmesan.
  6. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad.

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