Courgettes Soup with Parmesan Crisps

courgettes soup.jpg

What’s not to like about courgettes? Fry them, stuff them, mash them, bake them, they always come out right. Courgettes pair beautifully with cheese. The saltiness and sharp taste of cheese gives them a great flavour kick. I used parmesan and gruyere to flavour my soup and it came out great. But the really wow factor here, are the parmesan crisps. They are salty and crunchy and insanely good with this soup. I garnished with toasted pine nuts and pesto-oil and served with extra grated parmesan for my guests to serve themselves. Real comfort food. Continue reading

Parmesan Crisps

parmesan crisps.jpgThese cheese crisps couldn’t be easier and make the perfect garnish for soups or salads.

Ingredients

  • 8 Tbs grated parmesan (not finely grated. Medium grater holes are best)

Method

Preheat oven to 175 C. Line a baking tray with greaseproof paper. Mount tablespoons of the parmesan cheese on the paper, eight in total, spacing them about 3 cm apart. Bake in the preheated oven for 6-7 minutes, until cheese has melted and is golden in colour. Remove crisps with a silicon spatula. They will crisp as they cool.