- Details
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Italian Style Courgette Soup
This is a great recipe for a glut of courgettes. The creamy soup covers tender, diced pieces of courgette that add a contrasting texture.
Prep Time: 30 mins Cook Time: 20-30 mins
Recipe (PDF)
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Skill level: Easy |
Servings: 4 |
Ingredients
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60ml/2floz extra virgin olive oil
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1 tbsp chopped garlic
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Handful basil leaves (preferably Italian), chopped
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Sea salt and ground white pepper, to taste
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1kg/2¼lb green courgettes, cut lengthways into quarters then into 1cm/½in slices
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750ml/1¼ pint chicken stock
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60ml/2floz single cream
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Handful flat leaf parsley, chopped
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50g/2oz freshly grated parmesan, plus extra to serve
Directions
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Heat the oil in a heavy‐based pan over a medium heat.
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Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.
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Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
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Put three‐quarters of the soup mixture into a food processor and blend until smooth.
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Return the mixture to the pan and stir in the cream, parsley and parmesan.
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To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper.
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Sprinkle over more parmesan, to taste.
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Serve with crusty bread and a green salad.
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