Simply Brilliant for using up a glut of yellow courgettes when you've eaten them up to your eyebrows and can't face anymore just right now.....
2 tblsps. olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 lb. courgettes, sliced
8 oz. potatoes, chopped
1 tsp. chopped fresh parsley
1 and a half pints vegetable stock
salt and pepper
chopped fresh parsley (or use your imagination) to garnish the soup
1. In a large pan, heat the oil and soften the onion and garlic.
2. Add the courgette and potato and saute for about 10 mins.
3. Add the parsley and stock, bring to the boil and cook for 15-20 mins or until the veg are softened.
4. Allow the soup to cool sligtly and then reduce to a puree.
5. FREEZE NOW when cold.
It tastes just GORGEOUS anytime from Autumn through to early summer the following year, and it's cost you next to nothing, yet reminds you of summer with every spoonful.... It's our personal favourite soup actually, apart from the Paradiso Beetroot one with that huge slug of vodka in the miggle just before serving....
It really is worth making,
Wellie
Yellow Courgette Soup
Moderators: KG Steve, Chantal, Tigger, peter
Hi Vicki,
Will this do?
1oz. Butter
1 onion, chopped
1 lb. Courgettes, chopped into chunks
1 and a quarter pints chicken or veg stock
a handful of fresh mint leaves
salt & pepper
serves 4. Can be served hot or cold.
1. Melt the butter in a large pan & cook the onion for 5 mins over a gentle heat, until soft and transparent. Add the courgettes and cook for a further 5 mins.
2. Add the stock and half the mint leaves. Cover the pan, bring to the boil and simmer for 20 mins. Cool slightly.
3. Add the remaining mint leaves and puree the soup, adding the mint in two batches preserves the flavour of the fresh herb in the finished soup. Season to taste with salt & pepper.
FREEZE NOW, or gently reheat, or chill for serving cold.
Serve with a glob of natural yoghurt and a few fresh mint to leaves to garnish.
Or yes, you could just use the previous recipe with green courgettes. No reason why not, eh?
Good luck,
Wellie
Will this do?
1oz. Butter
1 onion, chopped
1 lb. Courgettes, chopped into chunks
1 and a quarter pints chicken or veg stock
a handful of fresh mint leaves
salt & pepper
serves 4. Can be served hot or cold.
1. Melt the butter in a large pan & cook the onion for 5 mins over a gentle heat, until soft and transparent. Add the courgettes and cook for a further 5 mins.
2. Add the stock and half the mint leaves. Cover the pan, bring to the boil and simmer for 20 mins. Cool slightly.
3. Add the remaining mint leaves and puree the soup, adding the mint in two batches preserves the flavour of the fresh herb in the finished soup. Season to taste with salt & pepper.
FREEZE NOW, or gently reheat, or chill for serving cold.
Serve with a glob of natural yoghurt and a few fresh mint to leaves to garnish.
Or yes, you could just use the previous recipe with green courgettes. No reason why not, eh?
Good luck,
Wellie
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