Zucchini and Crème Fraîche Soup
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 8 zucchini, chopped
- Fresh basil
- 2 ¾ cups vegetable stock
- Bertozzi Wedge rind (if available for taste)
- Lemon zest
- ½ cup Bertozzi Freshly Grated
- 4 tbsp crème fraîche
- Bertozzi Parma Flakes
- Salt and pepper
Preparation
- In a large saucepan, sweat the onion and garlic in oil until softened.
- Add the zucchini and basil and cook until soft (10-15 minutes).
- Add the stock and Parmigiano-Reggiano rind (if available) 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 simmer.
- Remove from the heat and stir through grated Bertozzi Freshly Grated, lemon zest, some torn basil leaves, 2 tbsp crème fraîche and season to taste.
- Serve in individual soup bowls.
- Top with more crème fraîche, chopped basil, lemon zest and Bertozzi Parma Flakes.
