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Categories:Viewed: 21 - Published at: 5 years ago
Ingredients
- 1/4 cup extra virgin olive oil, plus extra to serve
- 4 None zucchini, chopped
- 4 None small potatoes, peeled and chopped
- 1 None leek, washed, sliced
- 3 None garlic cloves, minced
- 6 cups chicken stock
- 3/4 cup grated parmesan
- 1 bunch roughly chopped basil leaves, plus more leaves to serve
- 4 tbsp roughly chopped parsley
- 1/2 cup heavy cream
Method
- Heat oil in heavy bottomed saucepan on high. Saute zucchini, potatoes, and leek for 3 mins or until tender. Add garlic and saute for 1 min.
- Stir in stock and bring to a boil. Reduce heat to medium and simmer for 10-15 mins, stirring occasionally, until tender. Season to taste.
- Stir in cheese, herbs and cream. Process in a food processor (or use a hand blender), until smooth. Sprinkle with basil leaves and drizzle with oil to serve.
