Hello everyone. I'm new on here (first day) and hope someone can help me.
A few years ago I had a recipe for Courgette and Garlic soup which was wonderful, not least because it was the only one I'd ever come across that didn't have tomato's in it - I LOATHE cooked tomato's - can only eat them raw.
And I've lost the damned recipe!
I had a glut of Courgettes last year (who didn't?) and wanted to make a soup base so that I could freeze it, which is when I realised I'd lost the recipe. All I can remember is that it was a Pru Leith recipe I originally got from the Daily Mail.
http://vegbox-recipes.co.uk/recipes/courgette-recipe-1.php
Is this any good?
Lucy
Your question prompted me to look on my copy of "Big Oven", which turns out to have literally dozens of non-tomato recipes for various courgette soups, including a courgette and garlic one. If you go to www.bigoven.com and search for zucchini soup you'll get 44 recipes, most of which don't have tomato, including this:
s Zucchini-Potato-Garlic Soup s
Yields: 6 Servings posted as 12412
Ingredients
4 cups Water or stock
4 Potaotes; cliced
1 Carrot
10 large Garlic minced
1 teaspoon Basil; dried
2 medium Zucchini
1/4 cup Minced fresh parsley
2 tablespoons Minced fresh dill weed (Dried if fresh n/a)
Pepper
Instructions
Put water, potatoes, carrots, onion, garlic and basil into soup pot and cook til potatoes are just about done.
Dump in the zukes and heat through. Puree 1/2 or all of it or not, as desired.
Garnish with parsley and dill
Variation: cook extra zucchinis and potatoes to puree and add to soup to make it creamy without using cream, milk or yoghurt
A variation on this recipe is also hosted on BigOven.com as recipe number 12412.
This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.
Cuisine : Uncategorized
Main Ingredient : Soup
Nearly all of my soups are courgette based as we have so many. I store the over-large cougettes like marrows and they will last for months.
Am I the only person who finds Courgettes, Marrows and Zucchinis totally tasteless and only useful to bulk out with fiber without increasing calorie intake?
Quote from: PurpleHeather on June 09, 2010, 21:05:49
Am I the only person who finds Courgettes, Marrows and Zucchinis totally tasteless and only useful to bulk out with fiber without increasing calorie intake?
well don't tell my Dad, he can't get enough of it. Last year he even started turning green and we had to spray him for powdery mildew :D
our recipe is just - soften onions in butter + courgette + stock + pepper (salt) + Greek yoghurt + whizz = courgette soup
I have a couple of Prue Leith books, will take a look XX Jeannine
Quick look, I have 2... one has chunks of courgette in and the other one is pureed and has parmesan cheese. any good
Purple heather, I could almost agree with you but... there are a few that break the mold and are not . I gro a couple that are more like winter squash for taste and texture and I like those XX Jeannine
I'm sure I've posted this before but can't reference it .
Roasted garlic and courgette soup.
5 Courgettes
1 Onion
2 Stalks of celery
3-10 (yes 10)cloves of Garlic
olive oil
750ml stock
salt &pepper to taste
Roast garlic in a little oil, in it's skin either in the oven or slowly in frypan,
Heat further oil and soften onions and celery (5mins) add sliced courgettes and cook for further 5-10mins.
peel garlic add to the pan with stock and simmer for 20 mins or so 'til cooked.
Blend thoroughly and season to taste.
I was sceptical that such ingredients could result in such a delicious soup but they do :)
We are growing Cavili this year. Deb P said they were the best so lets hope that they are. ;D At the moment I am impressed cos they have fruit on already. Will let you know what they taste like
Quote from: PurpleHeather on June 09, 2010, 21:05:49
Am I the only person who finds Courgettes, Marrows and Zucchinis totally tasteless and only useful to bulk out with fiber without increasing calorie intake?
the trick is to pick them young. After that they get a lot of water in them and lose flavour. Small courgettes, thinly sliced and pan cooked in a pat of butter with red onion, garlic, salt, pepper, thyme or basil, with just a swirl of cream once cooked - omm nom nom
I thought a courgette WAS a zucchini? ??? I don't eat marrows so I couldn't say.
Try eating courgette raw - I like the yellow varieties best but the green are fine too - pick them very young, and eat straight from the plant, they're lovely with a fresh, slightly nutty flavour. Great in small cubes in salads too. The key I think is to pick and eat them with the skin is still really tender.
jennym, interesting.. the word squash (which a courgette is)comes from the Massachucet Indian word ashutasquash means to eat raw.
XX Jeannine
Thank you all so much! I almost recognise the one based on courgette and garlic and I'm sure this is it - although I left out the celery (another loathed veg!). I'm going to have great fun trying them all until I get one that suits.