Creamy zucchini & basil soup with parmesan muffins

Posted by adm On March - 18 - 2012

How to cook Creamy zucchini & basil soup with parmesan muffins


  • 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
  • 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.

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