When cooking, my natural preference and inclination is always to use seasonal ingredients. A vegetable that's plentiful in the Summer is no doubt the courgette, which for this reason is lately making a regular appearance in my posts. This time, whizzed up to a creamy yet light soup flavoured with tasty Parmesan cheese. I used home-made chicken stock, which does make it all the more tasty; however, if you don't have time to make your own, do feel free to use a good organic chicken stock cube (or a vegetable one if you are vegetarian).
INGREDIENTS (for four people)
- 1 kg courgettes
- One heaped tablespoon of finely chopped parsley
- One clove of garlic
- One litre of chicken stock
- Two handfuls of freshly grated Parmesan cheese
- Salt & pepper
- Extra-virgin olive oil
Cut the courgettes into chunks and place them in a high-sided pan, together with a glug of olive oil, the clove of garlic, finely chopped, the parsley and some salt and pepper. Stir with a wooden spoon to mix all the ingredients well together, then cover with a lid and let it cook at a low heat for about 10 minutes.
Pour in the stock, bring it to a gentle simmer and leave it to cook for 30 minutes. Using a handheld blender (or an ordinary one) whizz everything to a smooth consistency. Stir in the Parmesan cheese, taste to adjust the seasoning if necessary, and serve it with a dash of double cream and some toasted croutons.
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