Courgette Soup Food

COURGETTE SOUP (ZUCCHINI SOUP)

Steps:

• Melt butter, over a medium heat, in a large pan. Add the onion and garlic and cook for approx. 5 mins (until lightly golden)
• Add the courgettes, reduce the heat and allow the vegetables to sweat for 10 mins (lid on)
• Add the stock and simmer for 25 mins, until the courgettes are very soft.
• Using a stick blender, whizz until smooth.
• Add the cream (optional) and stir through.
• Delicious served with some freshly grated parmesan.

COURGETTE, BASIL AND BRIE CHEESE SOUP

Steps:

• Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened.
• Add the potato, garlic and wine, and cook for a further 5 minutes.
• Stir in the stock and courgettes and bring to the boil.
• Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked.
• Pour in the milk, add the Brie and heat through gently until melted.
• Stir in the cream and basil, and warm through without letting it boil.
• Season and serve with the extra basil sprinkled on top.
• * If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse.

CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.

Steps:

• Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
• When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
• After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
• Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
• Remove from the heat & stir in the cream, reserving 4 tbsp for later.
• Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.

COURGETTE (ZUCCHINI) AND BACON SOUP

Steps:

• Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
• Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
• Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
• Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
• Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.