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The courgette glut is in fall swing now.. time to make vat loads of courgette soup…
A very nice man. French, lurve the accent offered me some courgettes while at the plot this weekend. Trying hard not to laugh in his face, when I noticed he had grown 8 plants. I gracefully excepted saying i would give them to my neighbour as I find 1 or 2 plants more than enough for us..
I suggested he use up his glut by making soup, “soup” non. I don’t like to cook.
Now there’s a first. He grows all these veggies but doesn’t like to cook ?
Got me thinking – how many others love to grow but never actually eat their harvest and give the majority away..
Courgette Soup Recipe
* 2 lbs (900 g) courgettes * ½ lb (225 g) potatoes * 2 cloves garlic less if you prefer * 1 onion * 1½ pints (900 ml) water or vegetable stock/bullion * Salt and Pepper * 1 tablespoon chopped basil * 2 tablespoons olive oil * 2 oz (56 g) grated cheese * 2 tablespoons cream
Method:
1. Wash the courgettes and chop into chunks. Peel and cut the potatoes into small cubes. 2. Peel and slice the onion. Crush the garlic. 3. Heat the olive oil in a large pan and add the onion and garlic. Lightly fry for about 5 minutes to soften. 4. Add the potatoes to the pan, cover with half of the stock or water, bring to the boil and then reduce to a simmer for about 15 minutes until half-cooked..
5. Add the courgette chunks, salt and pepper to taste, chopped basil and the rest of the stock or water, bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked
6. Either rub through a sieve or use a hand blender to make a smooth purée. 7. Return to a clean pan, re-heat and add the cream, grated cheese and chopped chives { Opional} without boiling. 8. Serve immediately with a sprinkling of cheese on the top of the bowl
This soup freezes well… Freeze before adding the cheese and cream , add these while warming soup before serving