Nothing soothes the soul better than a steaming bowl of creamy soup on a cold winter night. This soup is one of my favorites. Right up there with a tomato soup and chicken noodle soup. The reason for it is simple, it tastes like a million bucks, all rich and creamy, but is fairly guilt-free. The recipe calls for single cream, but you could substitute full-fat milk for it if you want to make it a bit healthier. Personally, I wouldn’t change a thing about it. I love the delicious Italian flavors of the basil and Parmesan, and I think served with some warm crusty bread and a side salad, this dish would make a fantastic meal all in itself! Here’s what you’ll need:
Picture Source: taste.com.au
- 60ml/2fl oz. extra virgin olive oil
- 1 tbsp. chopped garlic
- handful basil leaves (preferably Italian), chopped
- sea salt and ground white pepper, to taste
- 1kg/2¼lb green courgettes, cut lengthways into quarters then into 1cm/½in slices
- 750ml/1¼ pint chicken stock
- 60ml/2fl oz. single cream
- handful flat leaf parsley, chopped
- 50g/2oz freshly grated parmesan, plus extra to serve
- crusty bread
- green salad
- salt and freshly ground black pepper
- Heat the oil in a heavy-based pan over a medium heat.
- Cook the garlic, basil, salt and courgettes slowly for 10 minutes, or until the courgettes are lightly browned and softened.
- Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
- Put three-quarters of the soup mixture into a food processor and blend until smooth.
- Return the mixture to the pan and stir in the cream, parsley and parmesan.
- To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad.