Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Riverstone Kitchen's zucchini, basil and parmesan soup
Serves 4
Ingredients
1kg zucchini, washed and chopped into 2cm pieces
2 cloves garlic, finely sliced
60ml olive oil
500ml chicken stock
150ml cream
100g parmesan, ground
1 cup basil, chopped
½ cup parsley, chopped
salt and pepper to season
Method
Heat olive oil in a large heavy-based pot over a medium to high heat then add zucchini and garlic and saute for about 15 to 20 minutes. Cook without colour until zucchini is soft. Add chicken stock, bring to the boil and simmer for 2 minutes. Remove from heat and liquidize two-thirds of the soup until smooth. Return the pureed soup to the pot, along with the herbs, cream and parmesan. Bring soup back to the boil, season and serve immediately with some toasted ciabatta and a drizzle of extra virgin olive oil.
Requested by Anne Marshall of Dunedin.
This recipe comes from Bevan and Monique Smith of Riverstone Kitchen near Oamaru.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
