Creamy zucchini & basil soup with parmesan muffins
Ingredients:
- 1 tbs olive oil
- 1 brown onion, halved, finely sliced
- 2 garlic cloves, humbled
- 500ml (2 cups) chicken strain
- 1kg green zucchini, ends cut, thinly sliced
- 1 bunch fresh basil, leaves picked
- 40g (1/2 cup) shredded parmesan
- 125ml (1/2 cup) thickened pick
- Shaved parmesan, to answer
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Parmesan muffins
- Melted butter, to soil
- 75g (1/2 cup) self-raising flour
- 20g (1/4 cup) shredded parmesan
- 1 tbs finely chopped fresh cive
- 20g butter, liquid
- 60ml (1/4 cup) milk
- 1 egg, lightly whisked
How to:
Heat oil in a saucepan over medium oestrus. Add the onion and ail, and falsify, stirring, for 5 minutes or until subdued.
Add the stock and bring to the roil. Reduce heat to medium-low. Add the zucchini and fake, covered, stirring occasionally, for 15 minutes or until the zucchini is subdued. Remove from heat and stir in the basil.
Lag, to make the muffins, preheat oven to 200°C. Brush octad 30ml (1 1/2-tbs) capacity mini muffin pans with melted butter to filth. Combine the flour, parmesan and chives in a large stadium. Add the butter, milk and egg and stir to combining. Spoon the batter among the prepared pans and bake in oven for 12-15 minutes or until lucky.
Pour half the zucchini mixture into the jug of a blender and blend until almost polish. Transfer to a clean saucepan. Repeat with remaining assortment. Add the shredded parmesan and cream and stir over low heat until well combined and heated through. Season with salt and pepper.
Ladle soup among serving bowls and top with shaved parmesan. Serve immediately with parmesan muffins.
Prepare time:30 min.
Cooking time:30 min.