Here’s another dish perked-up with the use of mascarpone – in a surprisingly delightful ‘summer’ soup. Made with zucchini (courgette) and pesto, it’s a soup that’s light enough for a summer evening. I serve mine with bread and a little pate or hummus for a light meal.
[Prep: 10min / Cook: 20min]
– 1 small white onion
– 3 large zucchini (about 500-600g)
– couple cloves of garlic
– 250ml (1 cup) vegetable stock
– handful of fresh mint leaves, chopped
– about 1/4 cup of pesto
(ie: a couple big scoops)
– an equal dollop of mascarpone ^
– dried rosemary
- Chop the onion and zucchini and crush the garlic.
- Fry with a little oilve oil in a large stock pot for about 5-10 minutes over medium heat to soften up the vegetables.
- Add the stock, most of the mint, and all of the pesto. Bring to a boil and let simmer for about 5 minutes.
- Remove from the heat and carefully blitz in a food processor or using a hand blender to make a thick soup.
- Return to the pot and stir in the mascarpone along with a hefty dash of salt and dried rosemary. Serve with a sprinkling of Parmesan, the remaining mint and an extra dollop of mascarpone.
- The recipe that inspired this used ricotta rather than mascarpone. I’ve tried both and I prefer the creamier finish of the mascarpone.
- I would also encourage you to experiment with different pestos – my favorite variation of this soup was with a cashew and basil pesto.
- You can also carry this soup into the colder months and consider leaving out the mint. Maybe even substitute a little chili instead.