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Zucchini Parmesan Soup

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Zucchini Soup is mainly taken in monsoon season. The just the right combination of shallots, garlic clove, butter, zucchini (courgettes), flour, curry powder, chicken bouillon, basil leaves, milk, and Parmesan cheese garnished with salt and pepper makes the Zucchini soup a delightful soup.
Ingredients
  Shallots 2 , finely sliced
  Garlic 1 Clove (5 gm), finely sliced
  Butter 2 Tablespoon
  Zucchini 1 Pound (Courgettes)
  All purpose flour 3 Tablespoon (Plain All Purpose Flour)
  Curry powder 1 Teaspoon
  Chicken bouillon cube 1 (Chicken Stock Cube)
  Basil leaves 2
  Milk 1 1⁄4 Cup (20 tbs)
  Salt To Taste
  Pepper To Taste
  Grated parmesan cheese 2 Tablespoon
Directions

Put the shallots and garlic in a casserole with the butter.
Cover and microwave on HIGH for 2 minutes.
Rinse and top and tail the zucchini (courgettes) and slice into 1/4 inch (0.75 cm) rounds.
Sieve the flour and curry powder together over the shallots and garlic and stir well.
Crumble the bouillon (stock) cube over the mixture.
Add the zucchini (courgettes) and 1 1/4 cups (300 ml/1/2 pint) of water.
Cover and microwave on HIGH for 10 minutes, stirring after 2 minutes and again after 4 minutes.
Rinse the basil and snip with kitchen scissors.
Puree the vegetable mixture in a food processor.
Heat the milk in a bowl on HIGH for 2 minutes.
Add the puree and salt and pepper to taste.
Pour the soup into a tureen, add the Parmesan and snipped basil, stir

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Everyday, Healthy

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Average: 4.3 (11 votes)