Italian Style Zucchini & Parmesan Soup with Prosciutto Crisp
This recipe for this delicious Italian, Springtime soup comes from the kitchen staff at CountryPlace.
They say it’s based on an old recipe made famous by many Italian Mamma’s over the years, adapted by our talented chefs and presented here to share with you. It’s easy to have a go and great when you have them coming back for more.
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3kg Zucchini – chopped
1/3 cup Olive oil
2 Onions – diced finely
1 Tbsp Garlic cloves, crushed
1/2 bunch Basil leaves, chopped
1L Chicken stock
1/2 cup Cream
2 Tbsp Parsley – chopped
Parmesan – rind From shavings
10 pieces Prosciutto – thinly sliced
1/2 bunch Chopped chives
2 cups Parmesan shaved ( reserve rind for soup )
1 cup Semi-Sundried tomatoes
Oil from the semi-dried tomatoes - enough to puree
Soup: Shave parmesan and reserve rind for soup. Heat olive oil in a saucepan, add onion, garlic, basil, parmesan rind, zucchini and salt, to taste, cook over low heat for 10 mins our until zucchini is lightly browned and very soft. Add chicken stock and simmer over medium heat for 15 mins. Remove parmesan rind and process zucchini mixture, until smooth, then return to saucepan. Adjust seasoning to taste. Stir in cream, parsley and cook over medium heat until heated through, do not boil.
Garnish – Semi-Sundried Tomato Oil: Puree tomatoes in the blender with oil from tub until smooth and place into a squeeze bottlewith large nozzle.
Garnish – Prosciutto: Place prosciutto on oven tray lined with greaseproof paper. Cook in oven at 170C for 7 to 10 mins, or until prosciutto is really crisp.
To Serve: Ladle soup into bowls and top with the shaved parmesan, drizzle with the sundried tomato puree, place prosciutto across bowl and sprinkle with chives. Serves 10.
Line up for some special soup.
Our chefs would love to serve a heart-warming soup for your next conference. Call Sue on 9728 7070 for a proposal.