sharing recipes from one generation to the next
I love soups and braises when the weather is cold and squally, dinner that will warm me to the tips of my toes, but the grandkids like to see their meat and veg side by side, with only gentle spice or subtle herb flavours. Perry is the master of “big” flavours and I like peace at meal times.
Compounding my indecision has been the deep winter slumber of our small coastal village. Mainstream grocery supplies and basic fresh fruit and veg is all that’s available until the tourists return.
These limiting options led me to Perry’s Italian Style Zucchini and Parmesan Soup, from a 2011 edition of the Good Weekend Magazine. It’s lucky I’d brought a good sized chunk of Parmagiano Reggiano with me from the city.
To comply with my FODMAP diet, I’ve modified the gut irritating onion and garlic component of the ingredient list and rather than losing the delicious fresh flavour of my entire, expensive out of season bunch of basil during cooking, I kept some aside to use as a chiffonade garnish and to freshen the flavour. The cream and butter, added exactly as specified by the recipe made the soup quite rich. Next time I’ll omit the butter and use lactose free milk for creaminess instead.
We enjoyed our warming bowl of Italian style zucchini and parmesan cheese soup for lunch, the kids were happy and I have a Neil Perry post to submit to the July Cookbook Guru hosted by Leah. It’s free, it’s fun and anyone can join with the other food bloggers from around the world as they cook and post about their experience with Neil Perry’s “The Food I Love.”
Now, back to the books to find a satisfying recipe for grown ups.
750g green zucchini, cut into 1cm thick pieces
2 tablespoons olive oil
3 spring onions, green tops only
1 clove garlic, crushed
1/2 bunch basil
Sea salt and freshly ground pepper
1litre of chicken stock
40g unsalted butter, chopped
40g parmesan, grated, plus extra for garnish
Heat the oil in a large saucepan. Add the zucchini, green onion tops and garlic. Cook over a medium heat for about 10 minutes, stirring frequently.
Add the basil leaves and stock, cover the pot, bring to the boil, then reduce the heat and simmer 10-15 minutes.
Thoroughly puree the soup with a stick blender.
Stir in the butter, cream and cheese.
Serve with a basil chiffonade garnish.