Wondering how to deal with a glut of courgettes?!

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.

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