This soup is so creamy and silky – it tastes like it’s full of cream.
Serves: 5-6 Preparation time: 25′ Cooks in: 35′ Ready in: 60′
1 kgr zucchini, cleaned, chopped
2 garlic cloves
1 cup basil leaves
1 lt chicken stock, hot
2 tbsp butter
3 tbsp extra-virgin olive oil
1 cup double cream
60gr Parmesan, finely grated
salt, freshly ground black pepper
In a large pan and on medium heat oil. Sauté garlic until blackened then discard. in a little oil until tender but not colored.
Add and sauté zucchini until glossy but not colored. Add half stock and simmer for 10 minutes. Let cool slightly, then blend with an immersion blender until creamy. Return soup to pan and simmer in low heat, adding as much stock as you wish, depending on how thick you want your soup to be.
Stir in Parmesan and double cream until well combined. Keep warm. When serving stir in butter until melted and combined.
Divide in bowls, garnish with basil leaves and serve. Taste and season with salt and pepper if necessary.
Photo: George Drakopoulos – Food styling: Tina Webb