Start by cutting round bread rolls into 5mm thick slices and toast one side.
Spread the untoasted side with butter sprinkle thickly with grated cheese and position under a preheated heavy hot grill. Wait until golden and bubbling.
Zuppa di Zucchini
Courgette Soup
italian
40g butter
1 onion sliced
500g courgettes thinly sliced
1.2 litres water
1.5chicken stock cubes
2 small eggs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped basil or parsley
salt and pepper
To garnish
crostini or croutons
Melt the butter in a saucepan add the onion and fry gently for 5 minutes.
Add the courgettes and fry stirring frequently for 5 to 10 minutes.
Add the water and stock cubes bring to the boil cover and simmer for 20 minutes.
Puree in an electric blender or rub through a sieve.
Return to the saucepan and bring to the boil.
Beat the eggs cheese and herbs together in a warmed soup tureen then slowly beat in the boiling soup.
Check the seasoning and pour into individual soup bowls.
Top with crostini or croutons and serve immediately.
Serves 4