Courgette, Parmigiano Reggiano and crème fraîche soup

Pasta&Ricea few minutes24 months


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


  1. Sweat the onion and garlic in oil in a large saucepan until softened.

  2. Add the courgette and basil and cook until soft (10-15 minutes).

  3. Add in the stock and Parmigiano Reggiano rind and cook for 15 minutes. Remove the rind and discard.

  4. Pour into a food processor and blend until smooth.

  5. 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.

  6. Serve in individual soup bowls, topped with more crème fraîche, chopped basil, lemon zest and shaved Parmigiano Reggiano.

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