Courgette & Basil Soup

2 Jul
This is a lovely summer soup with plenty of flavour. I like to serve it with crispy garlic croutons for lunch. 
Serves 4 Cooking 25 minutes total prep & cook
  • olive oil
  • 1 onion (green onions or regular)
  • pinch salt and cracked black pepper
  • 3 medium sized or 5 small courgettes
  • 1litre of stock or water
  • 2 bay leaves (optional)
  • large handful of fresh basil
  • Parmesan cheese
Mince the onion and fry in a little olive oil with the salt and pepper until the onion starts to colour. Meanwhile slice or cube the courgettes and add to the pan sauté slowly until the courgettes are starting to colour which brings out the flavour. Add the bay leaves if using and the stock. Stir well, cover and simmer for about 15 minutes. Meanwhile make the croutons, cut stale bread into small cubes then bash up a couple of cloves of garlic and stir into some olive oil toss the bread cubes to coat and spread out on a tray sprinkle with salt and cook in a frying pan or under a hot grill for a few minutes until they get crunchy. Back to the soup, add the fresh basil roughly torn and about 2 tbsp of Parmesan cheese, remove from the heat and leave to cool for a couple of minutes before liquidising. I don’t often purée soups but I think this one works best when it is smooth. Serve topped with crispy garlic croutons and a little sprinkling of Parmesan cheese.
Cook’s Tip I make large batches of vegetable stock and freeze it in clean 1L plastic bottles that you get juice or milk in.
For croutons use left over or stale bread. Home-made sour dough or wholemeal breads are the best; the better the bread the better the croutons will be. I sometimes use basil oil on the crutons to give another slightly different basil hit.
Gardeners Tip to avoid a glut of courgettes in summer pick them when they are small, not only do they taste better but the plant will carry on producing fruit for longer. Grow courgettes for flavour, there are so many hybrid courgette varieties available but really the old varieties have much better flavour such as the Italian striped var pictured.
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2 Responses to “Courgette & Basil Soup”

  1. Maggie 02/07/2010 at 22:37 #

    Sounds great, we grew a striped variety of zucchini last summer and it was delicious.We grew zucchini romanesco from Franchi seed.Enjoy your summer, it's cold down under!

  2. Tammy 18/08/2010 at 23:01 #

    I have a real soft spot for the lovely Zephyr courgette, and yes, I agree fervently that courgettes should be picked when small. They're just so much more delicious then.I am enjoying your blog, it's quite nice to read about a fellow Cevenol-dweller…

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