Zucchini and mint soup

Thank you to River Cafe in London for the majority of inspiration for this recipe. We grow zucchinis in our own garden and this is - in our opinion - the perfect way to use them on a warm summer day.

Ingredients (4 persons)

  • 700 grams of zucchini

  • 20 ml of olive oil

  • 1,5 garlic cloves

  • 350 ml of chicken stock

  • 100 ml of cream

  • Fresh basil and mint leaves 

  • 80 gram of grated Parmesan cheese

Procedure

  1. Cut the zucchinis into smaller pieces, roughly 2.5 cm quarters.

  2. Heat the olive oil in a sauce pan and cook the garlic and zucchini slowly for about 25 minutes or until the zucchini are very soft.

  3. Add the stock and season with sea salt and black pepper, then simmer for another few minutes. 

  4. Remove from the heat.

  5. Put 3/4 of the zucchini in a food processor and purée. Return to the pan, and add the cream, basil, mint and Parmesan.

  6. Serve at room temperature.


Enjoy!

Casper and Maria Rosenbech SimonsenComment