Courgette, Parmigiano Reggiano and crème fraîche soup
Serves 4 people
1 onion, chopped
2 cloves garlic, chopped
1 tbsp olive oil
1 kg courgettes, chopped
1.5 handfuls basil leaves
650 ml vegetable stock
2 inch piece Parmigiano Reggiano rind
Zest of 1 lemon
100 g grated Parmigiano Reggiano
4 tbsp crème fraîche
25 g shaved Parmigiano Reggiano
Salt and pepper
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Sweat the onion and garlic in oil in a large saucepan until softened.
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Add the courgette and basil and cook until soft (10-15 minutes).
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Add in the stock and Parmigiano Reggiano rind and cook for 15 minutes. Remove the rind and discard.
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Pour into a food processor and blend until smooth.
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Transfer to a saucepan and bring to simmering point. Remove from the heat and stir through grated Parmigiano Reggiano, ½ lemon zest, 1 handful torn basil leaves, 2 tbsp crème fraîche and season to taste.
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Serve in individual soup bowls, topped with more crème fraîche, chopped basil, lemon zest and shaved Parmigiano Reggiano.
AppetizerBaked Parmigiano Reggiano croquettes
Main courseCauliflower cheese pie
DessertParmigiano Reggiano mousse with honey and lavender
Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
