Ian Fischer, who we follow on Twitter and who also has a lovely vegetarian Blog here asked about our version of courgette soup.
Neither Ed nor I can believe that not only have we never photographed it but we have never even got around to photographing our courgettes growing, post-harvest or in Ed’s very successful courgette chutney of 2008.
As that is the case I will attach a random garden produce picture to brighten up this post and will aim to remedy the lack of courgette pictures over the next few days (you lucky people!)
In the mean time here is our very simple recipe, which makes a pretty, creamy pale green soup, but I guess you will have to take my word for that:
- Slice and gently sauté an onion, a stick of celery, 2 cloves of garlic
- Slice and add 5, or more, courgettes of the 6” or so size
- When all are softened and starting to brown add a pint or so of homemade stock (we use chicken)
- Simmer for 20 minutes until the courgettes squash easily on the side of the pan
- Take off the heat and wizz up with a hand blender
- Add a handful or two of freshly grated parmesan and a glug of garlic olive oil
- Add plenty of salt and pepper to taste and wizz again
We serve it with crispy pancetta on top and a drizzle of garlic olive oil, sorry Ian we are carnivores addicted to pancetta, but you can substitute this for parmesan shavings.
Addendum: Not quite enough ready for soup yet but here they are a growin’…
We got back from camping in Wales last night to find courgettes ready all over the garden. As we had nothing else in I quickly made a Courgette Cuppa Soup for supper.
A note to the additional recipe is that I realised that I do not use a litre of stock, but more like half a litre (a pint). This version was super quick as I used shallots from the garden which are quick to slice and cook, a stock cube and a big slice from a fresh green garlic head.