Recipe for Zucchini Soup ( Zuppa Di Zucchine ) 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
1 kg medium zucchini trimmed
25 ml olive oil
2 clv garlic peeled and chopped
sea salt and freshly ground black pepper
500 ml chicken stock (qv) or water
140 ml double cream
small bunch basil chopped
1 sm bunch flat leaf parsley chopped
120 gm parmesan freshly grated
Crostini
6 slc ciabatta bread cut at an angle
115 gm black olives stoned and chopped
1 lrg fresh red chilli seeded
Instructions:
Instructions: Cut the zucchini lengthwise into quarters then into 2.5cm pieces.

Heat the oil in a heavy saucepan and cook the garlic and zucchini slowly for approximately 25 minutes until the zucchini are brown and very soft.

Add salt pepper and the stock and simmer for another few minutes.

Remove from the stove.

Put three quarters of the zucchini in a food processor and puree.

Return to the pan and add the cream basil parsley and Parmesan.

To make the crostini toast the bread on both sides.

Mix the olives and chilli with some extra virgin olive oil and spread thickly on the crostini. Serve at the side of the plate.

We use ridged zucchini that Adrian Baron grows for us in his walled garden in Suffolk. The flavour of this italian variety is so good that we make it with water instead of chicken stock.

Serves 6

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Zucchini Soup   ::   Zucchini Soup (Hess)   ...