Italian Style Zucchini and Parmesan Soup…..adulterated from Neil Perry in Good Weekend.
This freezing weather calls for hot, creamy soup….
You need for you and George Clooney or 4 fashionista as an entrée or 30 models as dinner:
750g green zucchini, cut into 1cm thick pieces
Extra virgin olive oil
6 cloves garlic, finely chopped
1 bunch basil
Sea salt and freshly ground pepper
1 ½ litres chicken stock
125ml pure cream
40g unsalted butter, chopped
40g parmesan, grated, plus extra
- Climb into Chanel feather doona pyjamas and moon boots.
- Take off gloves.
- Pour a big fat wine. Gulp.
- Heat yourself to 180.
- Chop up the 6 cloves of garlic. You are only kissing George so who cares.
- Grate the Parmesan.
- Chop up the zucchini into chunky pieces about the size of a Bulgari ring.
- Heat a little splash of olive oil in a saucepan over medium heat.
- Throw in the zucchini, garlic, the ripped up bunch of basil and a good pinch of French sea salt.
- Cook for about 10 minutes, stirring if it needs it, so the zucchini starts to get as soft as your flabby tummy. Maybe not that soft.
- Pour in the stock and bring to the boil, then reduce it to a low heat and let it simmer, uncovered for about 8 minutes.
- Pour another wine : flick through the latest UK Vogue.
- Now here’s the tricky bit: Pour the soup in to a blender and whiz until it’s nicely pureed. TIP: If you like it a little chunky with a bit of texture like a Mulberry bag then don’t blitz it too much.
- Put the soup back to the saucepan and stir in the naughty cream, the divine butter and a good handful or two of Parmesan.
- Pour it into chic bowls accessorized with a good grind of fresh pepper, more Parmesan and chic little leaf of Basil lying nonchalantly on the top.
- Serve with crunchy french bread and a glass of Sancerre.
- More please!
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