Y made this delicious courgette/zucchini soup for dinner a few weeks ago from a recipe he had torn out of an Italian food magazine. It’s perfect for late summer/early fall when there is still a glut of summer squashes. It’s creamy, fresh, takes about 20 minutes and feels way more sophisticated to eat than the the recipe suggests. Of course GG & Y’s lovely table settings help.
It’s incredibly simple, barely requiring even a recipe. Serves four.
You’ll need: courgettes, medium onion, garlic, stock, milk or cream, oregano, mozzarella (optional)
Prepare a pint of hot vegetable or chicken stock. Slice four or five medium courgettes. Dice a small onion & chop a clove of garlic.
Sweat the onion & garlic in a tablespoonful of olive oil in a medium saucepan over a low-medium heat till golden & translucent. Turn the heat down if they start to brown.
Add the courgettes & a tablespoon chopped oregano. Gently fry until soft, but not browned. Add the hot stock & simmer for ten minutes.
Remove the pan from the heat, dump contents into a blender or food processor.
Blend ’till smooth.
Add 1/2 cup or 4 fl oz of cream or milk. Blend again.
Add more stock or milk a splash at a time until you reach a consistency you like for the soup: some people like it thicker, others very light.
Season with black pepper & sea salt to taste.
Ladle soup into four warmed bowls. Chop up a small ball of mozzarella and divide between the bowls. Garnish with oregano.