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: firstname.lastname@example.org.
Courgette, Parmigiano Reggiano and Crème Fraîche Soup
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
The Consorzio del Formaggio Parmigiano Reggiano
Photography: Steve Lee
Recipe Editing and Food Styling: Jocelyn Barker
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