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We all miss the rogue courgette that hides until it looks like a marrow, or maybe you find a plant that has produced 9 fruit in a week - from medium to large, like I did last week! I've been making this recipe of Courgette Soup for 3 years and it is a favourite of ours. The oversize courgettes are perfect, and you get to use 1.5 kilos at once!
It's an Amy Wilcock recipe and serves 6:
1.5Kg chopped courgettes, any colour.
1 garlic clove, peeled
1 litre stock
1 tbsp finely chopped fresh mint*
1 tbsp torn fresh basil*
2 tbspn creme fraiche (or similar)
50g Parmesan cheese, grated*
salt & pepper
*essential in my view
Soften the courgettes in olive oil for about 20 minutes in a large (frying) pan over a medium heat. Add the garlic after 10 minutes.
Add the stock and season with salt & pepper and simmer over a medium heat for about 5 minutes.
Remove from heat and liquidise using a hand blender or food processor. Pour back into the pan and add the herbs, creme fraiche and cheese stirring well. Check seasoning to taste and serve with crusty bread.