Zucchini soup with parmesan cheese and basil
<<If this zucchini soup is on the menu, it usually sells out during lunch time. So here's to everyone to came to our store and had to leave empty handed - or to those who can not get enough of it - here's the secret to one of our most popular soups. It's not hard, just frying the zucchini takes a bit of patience!
Serves 3 people
- 75 ml olive oil
- 2 cloves of garlic, thin sliced
- 400 ml water
- 75 g grated parmesan cheese
- 100 ml cream
- 30 leaves basil
- 4 sprigs flat parsely platte, roughly chopped
- juice of ⅛ lemon
- 1 tsp. sea salt
- —
- roasted seeds see here
Heat the olive oil in a frying pan. Fry the zucchini with the garlic on high fire until the zucchini is soft and brown. Put the zucchini in a large pan and add water. Bring to a boil, and let it sit for a few minutes. Stir the parmesan cheese, cream, parsely, basil and lemon juice through it. Turn off the heat. Mash the soup with a hand blender until it is smooth. Season with sea salt and black ground pepper. Serve the soup with roasted seeds.
