Serves 4
300g courgettes, cut into short matchsticks
1 banana shallot, peeled and chopped
25g unsalted butter (or 1 tbsp olive oil)
30ml olive oil
1.25 litres gluten-free chicken or
vegetable stock
2 egg yolks
3 tbsp parmesan, grated
a pinch or two of grated nutmeg
2 tbsp double cream
sea salt and freshly ground black pepper
Anna : This soup is a soft, pale green colour and is as attractive as it is delicious. The eggs added at the end of the cooking should curdle and thicken the broth.
Michelle
: Although the classic version of this soup should be
creamy, it actually is still lovely if you just leave out the cream
and the parmesan and use an extra tablespoon of oil for cooking the courgette. Indeed, some would say that the
flavour of the courgettes comes through even better, as it is
not masked by the cream and the cheese!
Place the courgettes in a colander, sprinkle with salt and
leave to drain for 20–30 minutes. Dry them thoroughly with absorbent kitchen paper.
Put the shallot, butter and oil in a saucepan and cook gently until the shallot is translucent – but do not let it get brown or even gold. Add the courgette and sauté for 2–3 minutes, stirring all the time.
Pour in the stock, cover the pan and simmer for 15 minutes.
Gently beat together the egg yolks, cheese, nutmeg, cream and seasoning. Pour the mixture into the soup, stirring well. Boil
for 1 minute, then serve at once.
48 – FREEFROM ALL’ITALIANA