Zucchini and Crème Fraîche Soup
  • 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 
  • 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.
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