Zucchini, Pea and Basil Soup With Parmesan Croutons
Prep time: 10 mins
Cooking time: 30-35 mins
Serves: 4
Ingredients
- 1 Leek
- 1 Brown Onion
- 3 Garlic Cloves
- 700g Zucchini
- 1L Vegetable or Chicken Stock
- 300g Peas
- ¼ Bunch Basil
- 50g Butter
- 300ml Cream
- 4-5 Slices Sourdough Bread
- 100g Parmesan Cheese or Pecorino
- Salt & Pepper
- Olive Oil
Method
- Preheat the oven to 200°C.
- Finely dice the leek and the onion. Finely chop the garlic and dice the zucchini, set aside.
- Cut the bread into small cubes and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Grate some parmesan cheese on top. Toss well and place into the oven for 12-15 mins until golden brown and crunchy.
- Bring a deep casserole type dish or a pot to medium high heat, drizzle with olive oil and add the onion. Cook for 3 mins, add the leek and the garlic. Cook for a further 3-5mins until soften and golden.
- Add the zucchini and cook for 5mins stirring occasionally. Add the stock, bring to the boil. Pick the basil leaves and set aside.
- Add the cream and add the peas. Season with salt and pepper. Bring to the boil and cook for 5mins.
- Add basil leaves and the butter. Turn off the heat and blend the soup using a stick blender.
- Serve hot with croutons and grated parmesan cheese. Enjoy.
