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Italian Style Zucchini and Parmesan Soup
(Serves 6)
(Courtesy of Neil Perry)
Ingredients
1kg small green zucchini
¼ cup extra virgin olive oil
4-5 cloves of garlic, finely chopped
¼ cup packed basil, leaves, chopped
3 cups chicken stock
¼ cup pouring cream
1 tablespoon chopped flat leaf parsley
50g finely grated parmesan
Crème fraiche, finely chopped sautéed zucchini and
Shaved parmesan to serve
Method
Cut zucchini lengthwise into quarters, then into 1cm pieces. Heat extra virgin olive oil in a heavy based saucepan, add garlic, basil, chopped zucchini and 1 teaspoon sea salt, or to taste, and cook over 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 with a little sea salt and cracked black pepper. Stir in cream, parsley and parmesan and cook over medium heat until heated through; do not boil.
Ladle soup among 6 warm bowls, top with a spoon of crème fraiche, sprinkle with sautéed zucchini and scatter with a little shaved parmesan. Serve immediately. | 
