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Produce => Recipes => Topic started by: peanuts on July 26, 2014, 12:18:27
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This is a really good recipe, very quick to make, and will keep in the fridge for a couple of days so can be made ahead. It makes enough for a starter for 4, or in very small cups as an "amuse-gueule" as the French say.
I am using the local fresh Trebonce summer onions, that are just brilliant at the moment, a lovely size for adding to salads, or gathering for frying straight from the veg patch.
(http://i1123.photobucket.com/albums/l543/peanuts46/IMG_2275_zps0b059c00.jpg) (http://s1123.photobucket.com/user/peanuts46/media/IMG_2275_zps0b059c00.jpg.html)
Fry one onion in a little olive oil but don't allow to brown. Add two good sized courgettes, cut up in small pieces. Fry for a couple of minutes. Add 500ml of stock (veg or chicken). Simmer until the courgette is soft. Blitz with a stick blender until smooth. Add about 150-200g cream cheese and at least 20 good-sized basil leaves (mine are the size of my palm!). I use Mascarpone but any ordinary unflavoured cream cheese will do. Blitz again, with lots of freshly ground pepper, a little salt, and a good squeeze of lemon juice. That's it, just cool overnight and serve. It really has the most beautiful flavour when cold.