Courgette soup
hennes has an allotment for the first year, and the most prominent yields of this until now are huge (up to 3.5 kilo) courgettes (zucchini/squash). So far I have been given three of them. One was eaten over a course of several meals, with leftovers ending up in my freezer, before we went on holiday. The second (and smallest of the three) went with my boyfriend to feed a group of his friends, and of the third (the largest one I got, of roughly 3 kilo) 2/3 is still left.
With the part of that courgette that I already used, I made zucchini bread (an adaption - less sugar, and no pineapple or raisins, and butter instead of oil - and halving of this recipe, which I had actually found before it popped up on my RSS feed and which other people appear to have been making too), and courgette soup.
Courgette soup
In a saucepan, saute the courgette and the (whole) clove of garlic in the olive oil with some thyme and some curry powder. Add a little stock if necessary to keep it from burning. When the courgette is soft, transfer the contents of the pan to a blender. Add the rest of the stock. Blend for a minute or two on high and return to the pan. Add meat, if using. Bring back to a gentle boil and serve. Garnish with a dollop of cream and/or some fresh chives.
Serves two to three.
With the part of that courgette that I already used, I made zucchini bread (an adaption - less sugar, and no pineapple or raisins, and butter instead of oil - and halving of this recipe, which I had actually found before it popped up on my RSS feed and which other people appear to have been making too), and courgette soup.
Courgette soup
- 500 grams of courgette, diced
- One clove of garlic
- 300 ml stock (I used chicken stock from a jar)
- About 100 grams of cooked chicken meat, cut small (optional)
- Curry powder
- Thyme
- Olive oil
In a saucepan, saute the courgette and the (whole) clove of garlic in the olive oil with some thyme and some curry powder. Add a little stock if necessary to keep it from burning. When the courgette is soft, transfer the contents of the pan to a blender. Add the rest of the stock. Blend for a minute or two on high and return to the pan. Add meat, if using. Bring back to a gentle boil and serve. Garnish with a dollop of cream and/or some fresh chives.
Serves two to three.