Home > Recipes > Zucchini, Parmigiano Reggiano and crème fraîche soup

Zucchini, Parmigiano Reggiano and crème fraîche soup

CoursePasta&Rice

TimeA few minutes

Ingredients

Serves 4 people

1 onion, chopped

2 cloves garlic, chopped

1 tbsp olive oil

35 oz/1 kg zucchini, chopped

1.5 handfuls basil leaves

22 fl oz/650 ml vegetable stock

2-inch piece Parmigiano Reggiano rind

Zest of 1 lemon

3.5 oz/100 g grated Parmigiano Reggiano

4 tbsp crème fraîche

0.9 oz/25 g shaved Parmigiano Reggiano

Salt and pepper

Prepare this recipe with

24 months maturation

Preparation

Sweat the onion and garlic in oil in a large saucepan until softened.
Add the zucchini and basil and cook until soft (10-15 minutes).
Add in the stock and Parmigiano Reggiano rind and cook for 15 minutes. Remove the rind and discard.
Pour into a food processor and blend until smooth.
Transfer to a saucepan and bring to simmering point. Remove from the heat and stir in grated Parmigiano Reggiano, ½ lemon zest, 1 handful torn basil leaves, 2 tbsp crème fraîche and season to taste.
Serve in individual soup bowls, topped with more crème fraîche, chopped basil, lemon zest and shaved Parmigiano Reggiano.