If you grow your own courgettes, you’ll know that the late summer can bring an abundance of monster sized fruits. Well, this is the ideal way to use them.
To make two large bowls of soup
Four medium sized, or two large Courgettes.
Nob of butter, or slug of vegetable oil
Two cloves of Garlic
Optional: Water, milk, or cream as required.
Stock Cube or dried Stock powder
Cut the courgette roughly into chunks. The size doesn’t matter so much, but somewher around 2-3cm, (about an inch) is ideal. Chunks work better than thin slices, as slices tend to stick together.
If you’re using very large courgettes, peel them as the skin can be tough.
Heat a pan over a medium heat and add the butter, or oil.
Put the courgettes into the pan and cover with a lid.
Cook gently, and stir occasionally.
The courgettes will soften, and as they do, they’ll start to produce a brothy liquid. Once you’ve got some liquid in the bottom of the pan, add the Garlic.
When all the courgettes are soft, take the pan off the heat.
Blitz the mixture with a blender, or in a food processor until it’s smooth.
If the soup is too thick, you can add liquid, such as water, milk, or cream.
Add stock cubes or powder and seasoning to taste, but don’t overdo it. Add a little then taste, before adding more.
That’s it, your delicious soup is ready. Or you can also use it as a sauce for pasta, or gnocchi, or as a sauce for braised celery.
I usually make a fairly large pot. What doesn’t get eaten, get’s frozen.