I do this nearly every year, get too ambitious and plant too many courgette plants in the garden. Fine for the first couple of weeks but once in full production, I end up fighting a never ending battle trying to keep up with the mountain of produce from the garden. Rather than waste food , Mr B found a recipe for creamy courgette soup which sounded promising.
- 60ml/2fl oz extra virgin olive oil
- Handful basil leaves , chopped ( homegrown)
- Sea salt and ground white pepper, to taste
- 750ml/1¼ pint chicken stock
- 60ml/2fl oz double cream / creme fraiche
- 50g/2oz freshly grated parmesan, plus extra to serve
- 1kg/2¼lb green courgettes, cut lengthways into quarters then into 1cm/½in slices
- 1 tbsp chopped garlic , (homegrown in our case)
Heat the oil in a heavy-based pan over a medium heat.
Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.
Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
Put three-quarters of the soup mixture into a food processor and blend until smooth.
Return the mixture to the pan and stir in the cream, parsley and parmesan.
To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste.
Yummy, what a discovery a delicious recipe which uses loads of courgettes. Please try it.