Creamy zucchini soup
difficulty
ingredients
- 6 Jolife zucchini
- 2 potatoes
- 1 shallot
- 4 leaves fresh basil
- Salt and pepper
- Extra-virgin olive oil
- Grana cheese
preparation
Rinse the zucchini and cut into rounds. Peel the potatoes and cut into small cubes in order to reduce the cooking time. Sauté the shallot in a pan with a drizzle of oil. When the shallot starts to brown, add the zucchini and potatoes and toss well. Season with salt and pepper and toss again. Cover all the ingredients with cold water and cook over medium heat for about twenty minutes. Remove from the heat, add 3 leaves of basil and process the vegetables with a handheld blender, then return to the heat and continue cooking for 5 more minutes. Once cooked, add the Grana or soft cheese and transfer to the serving dishes, adding more salt and pepper if necessary. Top with croutons, if liked. Serve hot.