Name: Creamy Zucchini Soup
Prep time: 5 min
Cook time: 20 min
Ingredients: 2 tbsp olive oil; 2 cloves garlic (finely chopped); 2 tbsp fresh basil (finely chopped); 2 lb 4 oz/2kg zucchini (cut into 1cm slices or cubes); 750 ml vegetable stock; 100 ml milk; 55 g Parmesan cheese (grated, plus extra to serve); Salt (to taste); Pepper (to taste); Double cream (to garnish)

This unique soup recipe comes from The Pocket Irish Pub Cookbook by Fiona Bigg, via CSA member Theresa Nowlan Suart. A helpful way to use up an abundance of summer zucchini!

Creamy Zucchini Soup

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Ingredients

2 tbsp olive oil
2 cloves garlic finely chopped
2 tbsp fresh basil finely chopped
2 lb 4 oz/2kg zucchini cut into 1cm slices or cubes
750 ml vegetable stock
100 ml milk
55 g Parmesan cheese grated, plus extra to serve
Salt to taste
Pepper to taste
Double cream to garnish

Instructions

Heat the oil in a large saucepan over a medium heat. Add the garlic, basil, and zucchini, season to taste with salt, and cook for 10 minutes, until soft. Reserve some of the zucchini pieces to garnish.
Add the stock and simmer for 5 minutes, uncovered, then add the milk and bring just to a simmer. Season with pepper.
Transfer the soup to a food processor and process until smooth, then return to the pan and stir in the Parmesan cheese.
Divide the soup among warmed bowls. Garnish with the reserved zucchini pieces, Parmesan cheese, and a swirl of cream. Serve immediately.