Mum pulled this one out for my husband when he had the post-surgery sulks the other night. Delicious, tasty and satisfying. Served with a brilliantly crusty and fragrant wholemeal baguette from Sonoma which we heated in the oven, he called this “the perfect delivery device for a tasty soup”.
- 4 tbsp olive oil
- 25g butter
- 1 large onion, finely chopped
- 750g zucchini
- 2 potatoes
- 1.5 ltr chicken stock
- 12 basil leaves, chopped finely
- 1 garlic clove
- 2 eggs
- 25 g parmesan, grated
- Salt and pepper
- Heat the oil and 15g butter in a heavy pan.
- Fry chopped onion and garlic over a low heat until golden, but not brown.
- Add the sliced zucchini, mix well and fry over a low heat for ten minutes
- Add the diced potatoes to the pan and stir 3-4 minutes medium heat.
- Add the chicken stock and bring to the boil slowly.
- Cover the pan with a lid and simmer over a medium heat for 40 minutes.
- Puree the soup in a blender or food processor.
- Place the basil in a bowl with eggs, remaining butter and parmesan.
- Beat with a wooden spoon or whisk.
- Trickle the hot soup into the beaten egg mixture and season with salt and pepper.
- Return the soup to the pan and reheat gently.
- Serve in a bowl, with a slice of crusty bread toasted with parmesan cheese in the bottom of the bowl.
- Sprinkle with chopped basil and parmesan