Italian Soups Recipes - Courgette and Potato Soup (Zuppa di Zucchini e Patate) Recipe

Ingredients

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp olive oil

• 1 large onion, finely chopped

• 450 g/1lb potatoes, diced

• 300 ml/1 1/4 cups milk

• 300 ml/1 1/4 cups vegetable stock

• 5 mil/1 tsp grated nutmeg

• 25 g/1 oz/1/4 cup Parmesan cheese, grated

• 2.5 ml/1/2 tsp paprika

• 30 ml/2 tbsp fresh snipped chives

• 225 g/8 oz courgettes (zucchini), grated

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Method:

1. Melt the butter and oil in a saucepan and cook the onion for 2 minutes. Add the potatoes and cook for a further 5 minutes, stirring occasionally.

2. Stir in the milk, stock and nutmeg and bring to the boil. Simmer for 12 minutes.

3. Blend the Parmesan and paprika together. Snip the chives into small pieces with scissors and mix into the Parmesan.

4. Allow the soup to cool slightly and puree in a blender or food processor until smooth. Return to the pan and stir in the courgettes.

5. Cover and simmer for 8 minutes until the courgettes are cooked. Spoon into bowls and scatter over the Parmesan mixture.