the first recipe in 2016, so i made it a healthy one, kind of ;) this zucchini soup is perfect for warming you up in these cold winter days… but i spiced it a little bit up because my favourite italian was in town and, as always, brought the most perfect italian goodness with her – parmesan cheese! so i decided to make parmesan chips and dip pieces of pear in a parmesan-walnut mixture! i love a good sweet and salty combination! :) the parmesan-pear “croutons” can be crispy if you leave them in the oven a little bit longer and put more parmesan on them. but i left them a little softer – the parmesan chips is the one that’s responsible for all the crispiness.
what you’ll need:
– 2 middle sized zucchini
– 0,3 kg potatoes
– 3-4 shallots
– 0,2dl white wine
– 100g parmesan
– 1 pear
– 50g ground walnut
– salt&pepper (i also used cayenne pepper)
– cook the potatoes in a large pot until soft. then drain and set aside.
– fry the diced shallots and zucchini on some oil until soft and then add the potatoes and the wine. cook until the wine vaporises. then add some hot water and spices. stir until everything is cooked well. then set aside and puree it with a hand held mixer.
parmesan chips and pear croutons
– preheat the oven to 200C
– grate 50g of parmesan on a fine grate and the other 50g on a grate with bigger holes. dice the pear.
– mix the finely grated parmesan with the ground walnut and the pear dices.
– lay the roughly grated parmesan on baking paper as shown. be sure to spread it evenly, leaving some spaces in-between like shown on the picture below in order to get a fine crispy net.
– bake for about 10-15min, depending on your oven. check it regularly and take it out of the oven when the parmesan turns golden.
– break the parmesan chip into smaller pieces – and you’re ready to go! :)