Zuppa di Zucchini

This delightful and unusual soup makes an ideal first course for a dinner party. Or serve Zuppa di Zucchini (zoo-pah dee zoo-kee-nee) with lots of crusty bread and some well-chilled zohite zuinefor a satisfying lunch.

2 oz. butter

12 spring onions , trimmed and finely chopped

1 lb. courgettes , trimmed and coarsely grated

1 medium-sized potato, peeled and coarsely grated

1 pint chicken stock

Zurich Fruit Crumble is a -wholesome and colourful winter dessert which is perfect to serve for a family dinner with plenty of cream or custard.

8 fl. oz. white wine

1 teaspoon grated nutmeg

1 teaspoon dill seeds

2 oz. Parmesan cheese, grated

In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the spring onions , courgettes and potato to the pan and fry, stirring occasionally, for 3 to 4 minutes or until the spring onions are soft and translucent but not brown. Add the stock and wine to the pan and stir in the nutmeg and dill. Bring the mixture to the boil. Reduce the heat to low and simmer for 20 to 25 minutes or until the vegetables are very tender when pierced with the point of a sharp knife.

Stir in the cheese and cook for a further 1 to 2 minutes or until the cheese begins to melt.

Remove the pan from the heat and pour the soup into a warmed soup tureen or small individual bowls. Serve imme-diately.

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