Soup with zucchini, Parmigiano Reggiano and Crème Fraîche

This velvety cream of zucchini and Parmigiano Reggiano will leave you speechless: it is very creamy, has a fresh and delicate taste, but a certain personality thanks to Parmigiano Reggiano. A gluten-free dish, suitable for those who are lactose intolerant and perfect for those who follow a vegetarian diet, excellent for your children, in short. Perfect 🙂 for all tastes. It is a unique dish that my mother has always prepared for me every spring: as soon as the zucchini arrive in the garden, she knew how to make me happy. This soup is delicious hot but on cold days it is a tasty dish also served warm.

Ingredients

1 kg zucchini, chopped

11/2 handfuls basil leaves

650 ml vegetable broth

5-6 cm Parmigiano Reggiano rind

zest of 1 lemon

100 g grated Parmigiano Reggiano

4 tbsp crème fraîche

25 g Parmigiano Reggiano, shaved

2 garlic cloves, minced

1 onion, chopped

1 tbsp olive oil

salt and pepper

Preparation

In a large saucepan, slowly cook the onion and garlic in the oil until soft. Add the zucchini and basil, then cook until soft (10-15 minutes). Add the broth and Parmigiano Reggiano rind, then cook for 15 minutes. Remove the crust (it is delicious eaten in chunks). Place in a food processor and blend until smooth. Transfer to a saucepan and bring to a boil. Remove from the heat and add the grated Parmigiano Reggiano, 1/2 lemon zest, 1 handful of chopped basil leaves, 2 tablespoons of crème fraîche and adjust to taste. Serve in individual soup bowls, garnish with more crème fraîche, chopped basil, lemon zest and shaved Parmigiano Reggiano.