AUGUST – Courgette Soup

AUGUST – Courgette Soup

This is a great receipe for using up a glut of homegrown courgettes!

 

 

 

INGREDIENTS 

450g Courgettes, diced with their skins left on

50g butter

110g potatoes, peeled and diced

1 large onion, chopped

1 clove garlic, finely chopped

850ml chicken / vegetable stock

150ml single cream (optional)

salt & pepper

 

METHOD

 

1.         Melt the butter gently in a large saucepan.

2.         Add the potatoes, courgettes, onion and garlic and stir everything around so the vegetables are glossy and covered in butter. Add a little salt and freshly ground black pepper, then partially cove the pan and leave the vegetables to sweat, to release the buttery juices, on a low heat for 15 mins.

3.         Add the stock, bring the soup back to simmering point and cook very gently for a further 7-10 mins, again partially covered, or until the potatoes are soft and the courgettes are just tender.

4.         When the soup is ready cool a little and then puree in a blender until smooth.

5.         Return to the pan, stir in the cream, gently reheat and serve.

 

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