yellow zucchini soup and truffle toast

Zucchini (yellow)
Chicken stock
Truffle toasted soldiers

1 soup spoon of butter
Half a clove of garlic - minced
450g yellow zucchini in small pieces 
Sea salt
Black pepper
240ml chicken stock
In a saucepan on medium heat, melt the butter. Add the garlic and cook for a minute, don’t let the garlic burn. Add the zucchini, season with salt and pepper, and cook for a few minutes. Add stock, cover and let simmer until the zucchini is very tender.

With a blender, turn them into a soup. Season with salt and pepper to taste.

The toast.
Place a generous quantity of grated truffle in olive oil for a week or so. The oil will eventually take the perfume of the truffle. 
Make some bread soldiers, toast and soak with some of the truffle oil. Then sprinkle with grated truffle. 

If you don’t have the time to prepare your truffle oil, I do not suggest using store bought ‘truffle oil’. There is 0% truffle in these oils and the taste of the artificial flavour is overpowering. You can just use virgin olive oil and spread the truffle over, rubbing it into the oil at the time of making the toast.

Pour the soup into the bowl, gently place a slice of raw zucchini on the surface and add the truffle toast.