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Thursday, 20 August 2009

Courgette Soup (Zucchini)

If you are anything like me... you are drowning in those deceptively fertile plants that reproduce faster than cute little bunny rabbits. I have more courgettes than slugs and that's saying something !

I am a massive homemade soup fan and this one is a lot tastier than it sounds. After yesterdays excitement I thought that maybe something a little calmer was in order today. So, here is a very discrete little soup, that will freeze well and remind you of all those courgettes all winter long !

Be sure to use fresh herbs if you can, to give it its vibrant summer taste.

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Courgette Soup (Zucchini for some)

2 lbs (900 g) Courgettes
½ lb (225 g) Potatoes
2 cloves Garlic
1 Onion
1½ pints (900 ml) Water or Vegetable stock
Salt and Pepper
1 tablespoon chopped Basil
1 tablespoon chopped Oregano
1 tablesepoon chopped Chives
2 tablespoons Olive oil
2 oz (56 g) fresh grated Parmesan cheese
2 tablespoons Cream (you can also use the AlproSoya cream substitue)

1. Wash the courgettes and chop into chunks. Peel and chop the potatoes into small cubes.

2. Peel and slice the onion. Crush the garlic (peeled first).

3. Heat the olive oil in a large pan and add the onion and garlic. Lightly fry for about 5 minutes to soften.

4. Add the potatoes to the pan, cover with half of the stock or water, bring to the boil and then reduce to a simmer for about 15 minutes until half-cooked.

5. Add the courgette chunks, salt and pepper to taste, chopped parsley and basil and the rest of the stock or water.

6. Bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked.

7. Either rub the soup through a sieve or put through a blender to make a smooth pureee.

8. Return to a clean pan, re-heat and add the cream, the freshly grated parmesan and the chopped chives, without boiling.
9. Serve immediately with a sprinkling of cheese on the top.

Makes enough for 4.

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