Creamy zucchini and basil soup with parmesan muffins

Creamy zucchini and basil soup with parmesan muffins

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This creamy soup is an elegant addition to your cooking repertoire especially when paired with tangy muffins.

The ingredient of Creamy zucchini and basil soup with parmesan muffins

  1. 1 tablespoon olive oil
  2. 1 brown onion, halved, finely chopped
  3. 2 garlic cloves, crushed
  4. 500ml (2 cups) Massel chicken style liquid stock
  5. 1kg green zucchini, ends trimmed, thinly sliced
  6. 1 bunch fresh basil, leaves picked
  7. 40g (1/2 cup) shredded parmesan
  8. 125ml (1/2 cup) thickened cream
  9. Shaved parmesan, to serve
  10. Melted butter, to grease
  11. 75g (1/2 cup) self-raising flour
  12. 20g (1/4 cup) shredded parmesan
  13. 1 tablespoon finely chopped fresh chives
  14. 20g butter, melted
  15. 60ml (1/4 cup) milk
  16. 1 egg, lightly whisked

The instruction how to make Creamy zucchini and basil soup with parmesan muffins

  1. Heat oil in a saucepan over medium heat. Add the onion and garlic, and cook, stirring, for 5 minutes or until soft.
  2. Add the stock and bring to the boil. Reduce heat to medium-low. Add the zucchini and cook, covered, stirring occasionally, for 15 minutes or until the zucchini is soft. Remove from heat and stir in the basil.
  3. Meanwhile, to make the muffins, preheat oven to 200u00b0C. Brush eight 30ml (1 1/2-tablespoons) capacity mini muffin pans with melted butter to grease. Combine the flour, parmesan and chives in a large bowl. Add the butter, milk and egg and stir to combine. Spoon the batter among the prepared pans and bake in oven for 12-15 minutes or until golden.
  4. Pour half the zucchini mixture into the jug of a blender and blend until almost smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Add the shredded parmesan and cream and stir over low heat until well combined and heated through. Season with salt and pepper.
  5. Ladle soup among serving bowls and top with shaved parmesan. Serve immediately with parmesan muffins.

Nutritions of Creamy zucchini and basil soup with parmesan muffins

fatContent: 422.552 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 15 grams protein
sodiumContent: 114 milligrams cholesterol

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