Courgette, Basil & Parmesan Soup

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.

7 thoughts on “Courgette, Basil & Parmesan Soup”

  1. 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. 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! 🙂

  2. 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!

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