Receta Roasted Courgette Soup Recipe
I am obsessed with soup at the moment. It is cold and wet and winter is upon us. I am very lucky to have received the largest Le Creusset casserole as a gift. It is a previously loved slate gray oval dish and at the moment it is sitting on top of my stove full of soup. I always start a pot of soup at the beginning of winter, and I add to it constantly, ensuring that I never run out. I play around with flavours and textures and last week, after making my zucchini bread I had a lot of courgettes left over. I decided to roast them and blitz them and turn them into a roasted courgette soup. Dave and I had a bowl each before supper and I drizzled ours with a little bit of truffle oil. The next day I decided to try freshly grated Parmesan over the soup. Both were as good and equally delicious. I made my soup super thick as that is the way I prefer it, but if you prefer a thinner soup then add more stock.
do you like thick chunky soup?
Roasted Courgette Soup Recipe
Ingredients:
- 500g courgettes, trimmed and cut into chunks
- salt and freshly ground black pepper to season
- 5 stalks thyme
- 2 cloves elephant garlic, in skin, crushed
- 375mls vegetable stock
- Truffle oil for drizzling
- Parmesan cheese for garnishing
Method:
Preheat the oven to 200° Celsius
Place the courgettes into a roasting tray and season
Add the thyme and the garlic
Roast for 30 minutes
Add the stock into pot with the courgettes
Blend with a stick blender until smooth
Adjust the seasoning and bring to the boil
Serve with a couple of drops of truffle oil and/or a generous grating of Parmesan
2.2
http://tandysinclair.com/roasted-courgette-soup-recipe/
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.