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For the Kitchen

 
Courgette Soup PDF Print E-mail
(1 vote, average: 5.00 out of 5)
Soups
Written by Patricia   
Thursday, 26 August 2010 13:53

Courgette Soup Recipe

Ingredients:

  • 2 lbs (900 g) courgettes
  • ½ lb (225 g) potatoes
  • 2 cloves garlic
  • 1 onion
  • 1½  pints (900 ml) water or white vegetable stock
  • Salt and Pepper
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped oregano
  • 1 tablesepoon chopped chives
  • 2 tablespoons olive oil
  • 2 oz (56 g) grated parmesan 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 oregano and 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 put through a blender to make a smooth pureee.
  7. Return to a clean pan, re-heat and add the cream, grated parmesan and chopped chives without boiling.
  8. Serve immediately with a sprinkling of cheese on the top of the bowls.

 



Tags: courgette  potato  basil  soup  parmesan  

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Courgette Soup
Thursday, 26 August 2010

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I have tried this and can safely say it is very tasty!
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Last Updated ( Thursday, 26 August 2010 14:39 )
 
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