COURGETTE, PARMIGIANO REGGIANO AND CRÈME FRAÎCHE SOUP

Ingredients

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

Preparation

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.

Yosef Kanner