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Courgette & Basil Soup with Focaccia Toast
A quick and easy soup made with courgettes, fresh basil and a hint of Parmesan.
plus extra for the toast
peeled and cubed
I use Essential Cuisine granules
fresh basil leaves
plus extra to garnish
freshly ground black pepper
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.
Recipe from www.elizabethskitchendiary.co.uk