I first enjoyed this light, satisfying soup at a lunch cooked by Australian chef Neil Perry. Use good quality parmesan cheese to really had a umami hit.
Ingredients
Method
1.Cut zucchini lengthways into quarters then into 1cm / 1/2 inch dice. Heat oil in a heavy-based saucepan. Add zucchini, garlic, basil, salt and pepper. Cook over low heat for 10 minutes or until zucchini have softened.
2.Remove 1/3 cup zucchini and reserve for garnishing soup. Add stock to remaining zucchini and simmer over medium heat 8 minutes or until zucchini are very soft and transparent. Purée in batches in a food processor until smooth then return to saucepan. Adjust seasoning to taste. Cool, cover and chill if not serving at once.
3.Stir in parsley and parmesan and bring to just below a simmer. Ladle soup into 6 warm bowls and top with a spoonful of reserved zucchini. Serve immediately.