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
- 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.
- 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.
- 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.