Zucchini Soup

Like all of the soups in this chapter, this is a River Cafe classic – it is seasonal, easy to make, delicious to eat. In the photograph there are zucchini flowers. If you can buy them – or even better, grow them – they will add another dimension to the soup. But, as they are fragile, use them on the day you pick them.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the zucchini lengthways into quarters, then across into 2.5cm pieces. Heat the olive oil in a saucepan and cook the garlic and zucchini slowly for about 25 minutes or until the zucchini are very soft. Add the stock and season with sea salt and black pepper, then simmer for another few minutes. Remove from the heat. Put three-quarters of the zucchini in a food processor and purée. Return to the pan, and add the cream, basil, mint and Parmesan. Serve at room temperature.