CookMySock
8th January 2010, 12:13
If you have a garden anything like ours, you will currently have courgettes producing at a silly rate.
Here's a really delicious thing to make with the ones about the size of your wrist. Ones about the size of your leg are pig food.
This is a pale green creamy soup that looks, smells, and tastes awesome.
Courgette and Garlic Soup
You need ;
1KG of courgettes
1/2 a bulb of garlic (and some more to make the garlic butter)
2 Oxo chicken stock cubes (no substitute)
White pepper to taste
Mild curry powder to taste
Milk or Coconut cream
Equipment ;
Highspeed blender (it won't work without a blender)
In a very large pot over a low heat, add only a few teaspoons of water, crumbled stock cubes, whole peeled garlic cloves (do not crush), big knob of butter, and a shake of white pepper, and the roughly chopped courgettes. Stir to cover the veges with the sauce.
Cook over a high heat, stirring occasionally, partially covered, for about 20 minutes until soft. The aim is to manage the cooking process so when the vegetable mixture is cooked, all the water has evaporated off leaving a thick paste. Don't take it cheaply - turn the gas up and give it heaps or else you will have a big pool of liquidly slop at the end. If it starts to fry on the base of the pot, turn it down or add a tiny amount of water and stir it in.
Once its cooked, spatula the vege paste into the blender and add enough milk or coconut cream so it will blend properly, and process it until smooth (20-40 seconds.)
Spatula it back into the pot and reheat, and adjust the seasonings. Add milk or coconut cream if you want it thinner.
Serve in bowls, dust with salt and mild curry powder. Eat with garlic butter on toast.
Variations: Made with milk is great, but try it with coconut cream.. yum. Try peeling some of the green skin off first if you don't like such a bright green colour. Try moarrr garlic! mmmmm!
Steve
Here's a really delicious thing to make with the ones about the size of your wrist. Ones about the size of your leg are pig food.
This is a pale green creamy soup that looks, smells, and tastes awesome.
Courgette and Garlic Soup
You need ;
1KG of courgettes
1/2 a bulb of garlic (and some more to make the garlic butter)
2 Oxo chicken stock cubes (no substitute)
White pepper to taste
Mild curry powder to taste
Milk or Coconut cream
Equipment ;
Highspeed blender (it won't work without a blender)
In a very large pot over a low heat, add only a few teaspoons of water, crumbled stock cubes, whole peeled garlic cloves (do not crush), big knob of butter, and a shake of white pepper, and the roughly chopped courgettes. Stir to cover the veges with the sauce.
Cook over a high heat, stirring occasionally, partially covered, for about 20 minutes until soft. The aim is to manage the cooking process so when the vegetable mixture is cooked, all the water has evaporated off leaving a thick paste. Don't take it cheaply - turn the gas up and give it heaps or else you will have a big pool of liquidly slop at the end. If it starts to fry on the base of the pot, turn it down or add a tiny amount of water and stir it in.
Once its cooked, spatula the vege paste into the blender and add enough milk or coconut cream so it will blend properly, and process it until smooth (20-40 seconds.)
Spatula it back into the pot and reheat, and adjust the seasonings. Add milk or coconut cream if you want it thinner.
Serve in bowls, dust with salt and mild curry powder. Eat with garlic butter on toast.
Variations: Made with milk is great, but try it with coconut cream.. yum. Try peeling some of the green skin off first if you don't like such a bright green colour. Try moarrr garlic! mmmmm!
Steve