Courgette, Basil & Parmesan Soup

First, wash and slice your courgettes or marrow. If using up a marrow, remove the seeds from the middle before slicing in to smallish slices.
Heat the oil and butter in a large pan, add the chopped onion and cook for 5 minutes until softened.
Then add your courgettes and garlic. Put a lid on the pan and cook for 20 minutes until the courgettes are lovely and soft.
Then add your stock and let it simmer for 10 minutes.
Now you can blend the soup or just blend 3/4 if you like to leave some chunks of courgette in there for texture. I like it both ways and vary depending on how I feel that day.
Return the soup to the heat and add the Parmesan, crème fraîche, basil and parsley. Season to taste and serve with crusty bread.

Jane
September 24, 2011 at 11:14 am

Can’t wait to try this out myself – I’ve been dreaming of it since you made it. I’m off to the shops to get me some courgettes.
1. Anneli Faiers
  September 24, 2011 at 11:41 am
  
  Jane this ones for you!! I finally got around to writing it down for you. Hope it tastes as good as you remember it to be! xxx
Elizabeth
September 8, 2013 at 2:09 pm

Bookmarked! That’s tomorrow’s lunch sorted 🙂
1. Anneli Faiers
  September 9, 2013 at 5:23 pm
  
  Have you made it? Did you enjoy it? Hope so xx
2. Elizabeth
  September 10, 2013 at 11:44 am
  
  I ended up having to go into town for a physio appointment, so I put off making the soup until today. Bread’s rising just now to accompany and we will be having it for dinner tonight. I will let you know what we think! 🙂
Elizabeth
September 10, 2013 at 5:04 pm

It was gorgeous! Very light and summery indeed 🙂 I served it with some Boorik (Shetland artisan cheese with flecks of seaweed through it) sprinkled over the top. Lovely recipe, thank you!
1. Anneli Faiers
  September 15, 2013 at 10:23 am
  
  Excellent! So glad you liked it. That cheese with seaweed sounds really interesting! Lucky you x

Comments are closed.