Zucchini Soup with Grissini Dippers
Zucchini (courgette) is an inexpensive and much underrated vegetable and makes a delicious soup. The grissini dipping sticks make the meal great fun and a perfect finger food for kids. You can further jazz it up by adding a nutty component with a swirl of hazelnut oil before adding the cheese.
Ingredients 10
3 tbsp olive oil
50 g butter
4 green zucchini (courgettes), thickly sliced into rounds
1⁄2 bunch basil, leaves only
4 garlic cloves, chopped, use just a tiny amount for babies
sea salt, to taste, omit for babies
ground white pepper, to taste, use just a tiny amount for babies
125 ml pouring cream, (single/light cream)
pecorino, grated, to serve, use ricotta for babies
grissini, to serve
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Method 4
Place a large saucepan over medium heat and add the and . When the butter has melted, add the , , , and a good pinch of salt. Stir well and cook slowly, stirring, for 15 minutes to allow the zucchini to break down a little. The mixture will be fragrant from the basil and garlic.
Add enough hot water to just cover (be careful not to add more than this or your soup will be insipid). Return to the boil, then simmer until the is soft. Add the , then purée the mixture using a hand-held blender.
Check the seasoning and adjust. Serve with a little grated on top and grissini sticks or crusty bread for dipping.
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies add the grissini sticks or bread before puréeing the soup until smooth, to thicken it up. Allow to cool before serving.
For older babies serve as is but allow to cool before serving. Make sure the grissini or bread is in small finger-sized pieces, if using.
For toddlers serve as for adults, but allow to cool before serving.
