Delia Smith Courgette Soup Food

COURGETTE SOUP

Steps:

• In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.
• Add the garlic and courgette and cook for another 5 minutes, stirring to combine all the flavours and to ensure nothing sticks on the bottom of the pan.
• Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.
• Leave to cool slightly, then puree the soup mixture with a stick blender until silky smooth.
• Add the lemon juice, and salt and pepper to taste.
• Ladle into bowls and serve garnished with mint.

COURGETTE SOUP WITH WATERCRESS AND PECORINO PESTO

Steps:

• Begin by melting the butter gently in a large saucepan, add the potatoes, courgettes, onion and garlic and stir everything around so the vegetables are glossy and covered in butter. You can also watch how to chop onions and prepare garlic in our Cookery School Videos on this page. Add a little salt and freshly milled black pepper, then partially cover the pan and leave the vegetables to sweat, to release the buttery juices, on a low heat for 15 minutes. Now add the stock, bring the soup back to simmering point and cook very gently for a further 7-10 minutes, again partially covered, or until the potatoes are soft and the courgettes are just tender. While the soup is simmering, make the pesto. All you do is put the watercress (stalks and all), garlic, pine nuts and olive oil, together with some salt, in a food processor or blender and whiz until you have a smooth purée. Then transfer the purée to a bowl and stir in the grated Pecorino (or Parmesan - but not for a vegetarian) cheese. When the soup is ready, cool it a little, then purée it in a blender until smooth - you will probably need to do this in two batches, so have a large bowl nearby to pour the first batch into. Next, put the whole lot back in the saucepan, stir in the cream, then gently re-heat the soup. Ladle it into bowls, top each one with a spoonful of the pesto and, using a skewer or the tip of a small knife, zigzag the pesto all over the surface of the soup.

COUSCOUS SALAD WITH ROASTED VEGETABLES -- DELIA SMITH

Steps:

• Roast desired vegetables in hot oven, 400°F.
• Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
• Prepare couscous by covering couscous with hot vegetable stock.
• While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
• Arrange layer of greens on large plate.
• Arrange roasted vegetables plus fennel over greens.
• Scatter blobs of goats' cheese over vegetables.
• Arrange remaining greens and scatter fennel fronds over the top.
• Sprinkle with nigella seeds.
• Dress salad at the table.