Courgette & Basil Soup with Focaccia Toast
A quick and easy soup made with courgettes, fresh basil and a hint of Parmesan.
Servings: 4 servings
Ingredients
- 3 tbsp butter plus extra for the toast
- 1 large onion coarsely chopped
- 2 large garlic cloves crushed
- 1 small potato peeled and cubed
- 3 large courgettes sliced
- 1 Parmesan rind
- 1 litre chicken stock I use Essential Cuisine granules
- handful fresh basil leaves plus extra to garnish
- 125 ml double cream
- Shetland sea salt to taste
- freshly ground black pepper to taste
- 4 slices focaccia bread
Instructions
- Heat one tablespoonful of the butter in a heavy bottomed soup pan over a medium high heat.
- Gently saute the onions, garlic and potato until they begin to soften.
- Add the courgettes, Parmesan rind and the chicken stock.
- Reduce the heat to a simmer and cook for 10-15 minutes until the vegetables are tender.
- Add the basil and cook until it wilts. Transfer to a blender and blend until smooth.
- Transfer to a clean pan, stir in the double cream and keep warm while you toast the focaccia (do not allow to boil).
- Toast and butter the focaccia.
- Melt the remaining butter and drizzle over the top of the soup. Garnish with fresh basil leaves and serve immediately with the focaccia toast.