 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A great way to use an abundance of Zucchini. This is so easy, so creamy and so very, very nice. This soup can be frozen or kept for 2 days in the fridge. If you don't have fresh Basil, a basil pesto can be used. Also vegetable stock can be used instead of chicken stock. Ingredients:
1 large finely chopped onion |
2 tablespoons cooking oil |
3 large grated zucchini |
1 large grated potato |
500 ml chicken stock |
1 cup water |
300 ml cream |
1/2 cup shredded parmesan cheese |
1/4 cup finely chopped basil leaves |
seasoning (optional) |
Directions:
1. Fry onion gently until transparent, taking care not to brown it. This should take about 5 minutes.
2. Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter).
3. Add cheese,cream and basil and simmer a further 2 minutes. (At this stage you can blend the soup for smooth and creamy finish, but this is not necessary).
4. Season with salt and pepper to taste if desired.
5. Serve with a thick crusty bread.
|
|