This creamy soup is an elegant addition to your cooking repertoire especially when paired with tangy muffins.
- Heat oil in a saucepan over medium heat. Add the onion and garlic, and cook, stirring, for 5 minutes or until soft.
- Add the stock and bring to the boil. Reduce heat to medium-low. Add the zucchini and cook, covered, stirring occasionally, for 15 minutes or until the zucchini is soft. Remove from heat and stir in the basil.
- Meanwhile, to make the muffins, preheat oven to 200°C. Brush eight 30ml (1 1/2-tablespoons) capacity mini muffin pans with melted butter to grease. Combine the flour, parmesan and chives in a large bowl. Add the butter, milk and egg and stir to combine. Spoon the batter among the prepared pans and bake in oven for 12-15 minutes or until golden.
- Pour half the zucchini mixture into the jug of a blender and blend until almost smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Add the shredded parmesan and cream and stir over low heat until well combined and heated through. Season with salt and pepper.
- Ladle soup among serving bowls and top with shaved parmesan. Serve immediately with parmesan muffins.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set