Courgette, Parmigiano Reggiano And Crème Fraîche Soup
This light,
spring soup is simple to prepare and a great way to celebrate the start of
courgette season.
Fry onion,
garlic, courgette and basil until softened, before adding vegetable stock and
Parmigiano Reggiano rind. Remove the rind and blend until smooth. Bring the
soup to simmer and stir through Parmigiano Reggiano, lemon zest, basil leaves
and crème fraîche.
To serve, top
each portion with crème fraîche, chopped basil, lemon zest and shavings of
Parmigiano Reggiano.
Parmigiano
Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest
cheeses - still produced today as it was nine centuries ago. Totally natural -
it’s the only cheese that has such an extensive maturation which improves the
nutrition, aroma and taste.
The use of
raw milk and the richness of natural ingredients make this cheese a unique and
superior product - It takes 16 litres of milk to produce one kilogram of
cheese! The minimum maturation time for Parmigiano Reggiano is 12 months, but
only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional
qualities, it’s easy to digest and is high in calcium.
Parmigiano
Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined
and protected by European Union law in order to defend the reputation of
regional foods. This mark ensures that Parmigiano Reggiano can only be produced
in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the
Reno River and Mantua to the east of the Po River.
For more
information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.
If you would
like to receive more recipes for Parmigiano Reggiano please contact; The
Dialogue Agency, 8 Oak Lane, Twickenham, London, TW1 3PA Tel: +44 (0)20 7389
9404 (24 hours) Email: a.bult@dialogueagency.com.
Editor's
Notes:
Courgette,
Parmigiano Reggiano and Crème Fraîche Soup
Serves 4
1 onion,
chopped
2 cloves
garlic, chopped
1 tbsp olive
oil
1 kg
courgettes, chopped
1.5 handfuls
basil leaves
650ml
vegetable stock
2 inch piece
Parmigiano Reggiano rind
Zest of 1
lemon
100g grated
Parmigiano Reggiano
4 tbsp crème
fraîche
25g shaved
Parmigiano Reggiano
Salt and
pepper
Sweat the
onion and garlic in oil in a large saucepan until softened
Add the
courgette and basil and cook until soft (10-15 minutes)
Add in the
stock and Parmigiano Reggiano rind and cook for 15 minutes. Remove the rind and
discard
Pour into a
food processor and blend until smooth
Transfer to a
saucepan and bring to simmering point. Remove from the heat and stir through
grated Parmigiano Reggiano, ½ lemon zest, 1 handful torn basil leaves, 2 tbsp
crème fraîche and season to taste
Serve in
individual soup bowls, topped with more crème fraîche, chopped basil, lemon
zest and shaved Parmigiano Reggiano
CREDIT:
The Consorzio del Formaggio Parmigiano Reggiano
Photography: Steve Lee
Recipe Editing and Food Styling: Jocelyn Barker
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