Zucchini Basil Soup - cooking recipe

Ingredients

4 tbsp butter
1 None small onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
3 None zucchini, chopped
4 cups chicken stock
2 cups water
2/3 cup basil leaves
1/2 cup shaved Parmesan
14-15 oz can corn, drained and rinsed
1/2 cup heavy cream
2 1/2 oz shredded rotisserie chicken

Preparation

Melt the butter in a large saucepan over a medium heat. Saute the onion and garlic for 1-2 minutes, until the onion is tender. Add the zucchini and saute for a further 3-4 mins, until golden.
Add the stock and water to the pan and bring to a boil. Reduce heat to low and simmer, covered, for 10 mins, until the zucchini is tender.
Add half the basil and Parmesan to the stock. Puree using a hand blender or food processor until smooth.
Stir the corn and cream into the soup and season to taste. Spoon the soup into bowls, top with the shredded chicken, remaining basil and Parmesan and serve.