Zucchini and Buffalo Mozzarella Soup | Capitol Restaurant

Ingredients

• 800 gms zucchini
• 125 gms buffalo mozzarella
• 1 large white onion
• 4 sprigs fresh thyme
• 4 cloves garlic
• 1/2 cup olive oil
• 1/2 fresh red chilli
• 5 cm parmesan rind, washed
• Zest of 1/2 lemon
• 1 ltr chicken stock
• 1/4 cup chopped basil leaves
• 1/4 cup chopped Italian parsley
• 1 Tbsp chopped chives
• 1 Tbsp chopped marjoram
• 1/2 cup grated parmesan