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
  • 650ml vegetable stock
  • 2 inch piece Parmigiano Reggiano rind
  • Zest of 1 lemon
  • 100g grated Parmigiano Reggiano
  • 4 tbsp crème fraîche
  • 25g shaved Parmigiano Reggiano
  • Salt and pepper

Sweat the onion and garlic in oil in a large saucepan until softened.
Add the courgette 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 through 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.