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Zucchini (courgette) soup
Ingredients
3 tbsp. butter
1 med onion, thinly sliced
1 lb. zucchini (courgettes), thinly sliced
5 cups vegetable stock
2 sm eggs, lightly beaten
2 tbsp grated fresh parmesan cheese
1 tbsp chopped parsley
2 tsp chopped basil
Salt and pepper
Cream
Crostini (recipe below)
Method
Melt butter in a large saucepan.
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Add onions and fry gently for 5 minutes.
Add zucchini and cook, stirring frequently, for 5-10 minutes.
Add stock and bring to the boil.
Cover, lower heat and simmer for 20 minutes.
Remove from heat and place in blender or food processor and whizz until smooth
Return to the saucepan and bring back to the boil.
Mix beaten eggs, cheese and herbs in a bowl.
Slowly stir into the boiling soup.
Add salt and pepper to taste.
Ladle into soup bowls.
Pour a small swirl of cream over soup, garnish with the crostini and serve.
Crostini
Toast bread slices on one side in a hot oven.
Spread the untoasted side with butter.
Sprinkle with grated cheese.
Place under a grill until golden brown and bubbling.
Cut into cubes.