There are two good things that can come out of a rainy British summer; one being a bumper crop of courgettes in my veggie patch and the other is this super soup made from the bumper crop of courgettes in my veggie patch.
COURGETTE, LEEK AND PARMESAN SOUP
Serves 4
INGREDIENTS:
4 tablespoons olive oil
1 large onion, sliced
1 medium leek, chopped
4 cloves of garlic, chopped
1 kg courgettes, roughly chopped
350 ml strong chicken stock or vegetable stock
350 ml water
60 ml double cream
50 g Parmesan cheese, grated
salt and pepper to taste
METHOD:
Heat the olive oil in a large saucepan over a moderate heat. Add the onions and leek and cook gently for 4-5 minutes until the onions are translucent. Add the garlic and cook for a further minute.
Add the courgettes, chicken stock, water, and cream. Bring to the boil, lower the heat, cover and simmer for 20 minutes.
Stir in the Parmesan and continue to stir until the cheese has melted. Season to taste with salt and pepper.
Transfer the soup to a food processor and blend until smooth. Check the seasoning and serve.
