Name: Transport yourself to Italy with Neil Perry’s Tuscan Zucchini Soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kg small Italian light green zucchini; 3 Tbsp extra virgin olive oil; 4 cloves garlic finely chopped; 30 - 40 leaves fresh basil chopped; salt and pepper; 4 cups chicken stock (or vegetable stock); 1 Tbsp Italian parsley chopped; 50 g Parmesan cheese finely grated

Transport yourself to Italy with Neil Perry’s Tuscan Zucchini Soup

With the perfect balance of flavours, you cannot go wrong.
With Neil Perry, you're in the right hands.

Ingredients

1 kg small Italian light green zucchini

3 Tbsp extra virgin olive oil

4 cloves garlic finely chopped

30 – 40 leaves fresh basil chopped

salt and pepper

4 cups chicken stock (or vegetable stock)

1 Tbsp Italian parsley chopped

50 g Parmesan cheese finely grated

Method

Step 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.

Step 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.

Step 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.

Chantal Walsh