Thursday, 11 August 2016

Courgette Soup Hot or Cold

This is a very old family classic.

Our family were city dwellers living in a high rise without any garden. But lots of friends had gardens and during the main courgette / zucchini harvest time they showered us with huge veggies.
"You don´t have a garden, so you can eat our veggies, we can´t eat anymore"

Problem always was, that they forgot to pick these veg on time, but let them grow to maximum. They reminded me of Stone Age clubs. You could sometimes only carry one over your shoulder.

For many years the best way to get rid of these things was to prepare large pots of soups. This kind of soup can be eaten hot from the pot, lukewarm during the day when you were looking for a second helping. But the best way is cold from the fridge. Hot days and cold soup!

recipe for 2:
2 medium courgettes
3 spring onions
2 cloves of garlic
1 green chili optional
1 egg yolk
100 ml double cream
1 stock cube
300 ml water
300 ml white wine
3 stalks of dill
salt and pepper
1 tsp olive oil
2 slices of bread
1 tbsp butter

If you have a giant courgette, just triple the ingredients and you are fine.

Use a medium pot, chop onions, garlic and chili into rough pieces.
Peel or not peel the courgette, if you have a giant one, peel it and get the seeds out.
In the oil start the onions, garlic and chili then add the courgette.
Get in water and wine and stock cube and start cooking for 15-20 min, until the veg is soft.
Take a stick blender and make a fine soup. Get the pot off the heat.
Mix the egg yolk and the cream with some seasoning, add to the soup and mix again.
Add fresh chopped dill.

In butter fry the bread chunks and toss into the soup.

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