This is a revamped blog post from a couple of years ago that is a favourite recipe in our house and a great way of using up lots of courgettes or zucchini as they’re known in most other parts of the world. It originated from The New Covent Garden Food Co Book of Soups.
Without the added Brie the soup is tasty (though on the thin side) and makes a quick lunch which my children often ask for when they spot a courgette laying on the counter top. We often leave out the cheese as it’s not an ingredient that’s generally in our fridge unless it’s been written down on the shopping list. However, if you’re looking for a thicker soup with that *something* extra to share with friends, do add it as it makes all the difference.
In the photo above the Brie was omitted and Parmigiano cheese added to the soup after it had been blended, along with a shot of cream (which for the life of me I can never get into that pretty swirl that chefs seem to manage! Mine resembles a distorted map of America!)
Recipe Serves 6
450g (1lb) sliced courgettes
1 onion, peeled and sliced
knob of butter
350g potatoes (about 2 medium)
1.2 ltrs vegetable stock
freshly grated salt and pepper
225g Brie, peeled and rind removed, or grated Parmigiano
Melt the butter in a large saucepan and add the chopped onion, cooking until it’s soft and slightly caramelised. Add the remaining ingredients, bring to the boil and simmer gently for around 15 minutes or until the vegetables are tender. If using the Brie, stir in now and cook until it’s melted. Remove the pan from the heat and allow to cool slightly. Puree in a liquidiser if you have one. Remember not to put the cap over the lid if blending hot liquids as it’s like to explode! Instead fold a cloth and cover the top.
Serve up the soup with lots of bread and grated cheese of any description if you’re not using the Brie.
What’s your favourite home-made soup?