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Italian-style courgette and parmesan soup

This is the best recipe for a glut of courgettes, hands-down. The creamy soup covers

tender, diced pieces of courgette that add a contrasting texture.

Ingredients

• 60ml/2fl o extra virgin olive oil

• ! tbsp chopped garlic

• handful basil leaves "preferably #talian$, chopped

• sea salt and ground white pepper , to taste

• !%g/2&lb green courgettes, cut lengthways into 'uarters then into !cm/(in

slices

• )*0ml/!& pint chic%en stoc% 

• 60ml/2fl o single cream

• handful flatleaf parsley, chopped

• *0g/2o freshly grated parmesan, plus extra to serve

To serve

• crusty bread

• green salad

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• salt and freshly ground blac% pepper 

Preparation method

!. +eat the oil in a heavy-based pan over a medium heat.

2. oo% the garlic, basil, salt and courgette slowly for !0 minutes, or until thecourgettes are lightly browned and softened.

. dd white pepper, to taste, then pour in the stoc% and simmer for minutes,

uncovered. emove from the heat.

1. ut three-'uarters of the soup mixture into a food processor and blend untilsmooth.

*. eturn the mixture to the pan and stir in the cream, parsley and parmesan.

6. To serve, ladle the soup into a bowl and season, to taste, with salt and freshlyground blac% pepper. 3prin%le over more parmesan, to taste. 3erve with crusty bread and a green salad.

By Neil Perry

From Saturday Kitchen 

• #n 3eason

Less than 30 mins preparation time

10 to 30 mins cooking time

Seres !

 

"o# souper$ Pea and courgette soup #ith

cheese stra#s

4y 3unil 5iaya%ar 

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Simple% delicious and nutritious & homemade egeta'le

soups (or the chilliest autumn days

ea and courgette soup with cheese straws "#T78 49 :8; T+<=3$

Seres !

IN)*+,I+NS

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2tbsp butter ! onion, finely diced

medium courgettes

>inely grated est and uice of ( a lemon

00g "!0(o$ peas! .2 litres "2 pints$ hot vegetable stoc% 

small handful of mint leaves

6tbsp single cream

>or the heddar straws*0g "!2o$ pac% ready-rolled puff pastry

6tbsp finely grated heddar cheese

2tsp smo%ed papri%a

.+"/,

reheat the oven to 200?/fan !0?/gas 6. @arm a large pan over amedium heat. dd the butter and onion and fry for !0 minutes. Arate the

courgettes and place 1tbsp in a bowl with the lemon est and uice. 3et

aside. #n a pan, stir-fry the peas and remaining courgettes for 2- minutes.

dd stoc% and onion and bring to boil. oo% for !0-!2 minutes andremove from heat. 3hred the mint leaves and add to the pan with the

cream. 4lend until smooth and season. eturn to the heat. 7nroll the pastry, scatter over half the cheese and papri%a, then fold in half. <n a

floured surface, roll to the thic%ness of a B! coin. ut !cm "(in$ strips,then twist these -1 times. Cay on a ba%ing sheet, scatter the remaining

cheese and papri%a over and ba%e for !2 minutes. Cadle the soup into bowls with the courgettes. 3erve with the cheese straws.