Creamy zucchini and basil soup with parmesan muffins

Recipes / Soups

This creamy soup is an elegant addition to your cooking repertoire especially when paired with tangy muffins.

Recipe «Creamy zucchini and basil soup with parmesan muffins» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 brown onion, halved, finely chopped, 2 garlic cloves, crushed, 500ml chicken stock, 1kg green zucchini, ends trimmed, thinly sliced , 1 bunch fresh basil, leaves picked, 40g shredded parmesan, 125ml thickened cream , Shaved parmesan, to serve, Melted butter, to grease, 75g self-raising flour, 20g shredded parmesan, 1 tbsp finely chopped fresh chives, 20g butter, melted, 60ml milk, 1 egg, lightly whisked.

Ingredients:

  • 1 tbsp olive oil 
  • 1 brown onion, halved, finely chopped 
  • 2 garlic cloves, crushed 
  • 500ml chicken stock 
  • 1kg green zucchini, ends trimmed, thinly sliced 
  • 1 bunch fresh basil, leaves picked 
  • 40g shredded parmesan 
  • 125ml thickened cream 
  • Shaved parmesan, to serve 
  • Melted butter, to grease 
  • 75g self-raising flour 
  • 20g shredded parmesan 
  • 1 tbsp finely chopped fresh chives 
  • 20g butter, melted 
  • 60ml milk 
  • 1 egg, lightly whisked 

Instructions

  1. Heat oil in a saucepan over medium heat. Add the onion and garlic, and cook, stirring, for 5 minutes or until soft.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle soup among serving bowls and top with shaved parmesan. Serve immediately with parmesan muffins.