Courgette Soup Recipe
An easy soup to make which is very unusual and tasty. The soup turns out similar to Broccoli and Stilton soup but with a thicker texture.
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INGREDIENTS
| 1kg / 2.2lbs of courgettes |
| Potatoes (old) 250g / 9oz |
| 150g / 5oz of soft cheese |
| 1 medium onion |
| 3 garlic cloves |
| Bunch of fresh chives |
| Bunch of parsley |
| 3 tablespoons of olive oil |
| 850ml / 1½ pints of vegetable stock |
| Salt and pepper to taste |
PREPARATION TIME
: 7 minutesCOOKING TIME
: 37 minutesDIFFICULTY LEVEL
: EasyFREEZE
? Yes (see cook's notes)SERVINGS
: 4 portionsCOOKING EQUIPMENT
: 1 large panPREPARATION
Wash the courgettes, slice off the top and bottom tips then cut the
courgettes into slices, roughly 1 cm / ½in thick.
Peel the potatoes then
cut them into small cubes (roughly 1cm / ½in).
Peel the onion the slice it.
Peel and finely chop or crush the garlic.
Finely chop the chives and parsley.
COOK'S NOTES FOR COURGETTE SOUP
First, the choice of cheese. This recipe uses unbranded, soft cheese because it is cheap. You could use any soft cheese though, brie and stilton taste good. But in the end, using more expensive soft cheeses didn't improve the taste as far as our taste buds were concerned.This soup can be frozen but only before the cheese is added. You would need to add the cheese after the soup has been re-heated if you are using the soup frozen.
RECIPE INSTRUCTIONS
STEP 1
Heat the oil on a low heat and add the onions. Cook for five minutes stirring frequently. Add the cubed potatoes and cook for a further 15 minutes. Stir the mix frequently because the potatoes can stick to the bottom of the pan. Add the courgettes and garlic and cook for another seven minutes. Again, stir frequently to stop the ingredients sticking.
STEP 2
Add the stock, salt and pepper to the pan and then bring it to the boil. Turn the heat down so the soup just simmers and cook for a further 12 minutes. Liquidise the soup in a blender. Return the soup to the pan on a low heat. Add the chives, parsley and soft cheese. Stir continuously until the cheese is blended in. Taste the soup and add more salt and pepper if needed. Serve the soup with a crusty roll.
