5 courgette plants are getting ready to deliver their crop in the Touch garden… there will be far too many to eat daily, so I had a look at freezing them, but apparently they go a bit squishy when defrosted. So I investigated a courgette soup recipe… either this or lucky neighbours!
Ingredients:
2 lbs (900 g) courgettes
½ lb (225 g) potatoes
4 cloves garlic
1 onion
1½ pints (900 ml) water or white vegetable stock
Salt and Pepper (best is Madagascan pepper – thanks, Philip!)
1 tablespoon chopped basil
1 tablespoon chopped oregano
1 tablesepoon chopped chives
2 tablespoons olive oil
2 oz (56 g) grated parmesan cheese
2 tablespoons cream
Method:
Wash the courgettes and chop into chunks. Peel and cut the potatoes into small cubes.
Peel and slice the onion. Crush the garlic.
Heat the olive oil in a large pan and add the onion and garlic. Lightly fry for about 5 minutes to soften.
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..
Add the courgette chunks, salt and pepper to taste, chopped oregano and basil and the rest of the stock or water, bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked.
Either rub through a sieve or put through a blender to make a smooth pureee.
Return to a clean pan, re-heat and add the cream, grated parmesan and chopped chives without boiling.
Serve immediately with a sprinkling of cheese on the top of the bowls.
Serves 4.