Mamta's Kitchen

Courgette (Zuchini) Soup

Courgette Soup

Crispine Ngazhi

EasyFree From GarlicFree From GingerFree From TomatoStarter

This delicious soup is easy to make. The recipe was given to me by the chef at the Bosanga Bush Camp, a sister camp of the Lunga River Lodge, in Kafue National Park in Zambia -Mamta.

Serves 3-4.

Ingredients

  • 500 gm. courgettes, sliced with skin intact

  • 1 onion, peeled and thickly sliced

  • 1 tbsp. butter

  • 1 tsp. plain flour (optional)

  • 375 ml. chicken or vegetable stock

  • 150 ml. dry white wine

  • Salt and pepper to taste. You can use a good quality stock granules/cubes instead.

Instructions

  1. Heat butter in a pan and fry onions until soft.

  2. Add courgette, salt and pepper and cook on low-medium heat for 20 minutes.

  3. Add (sprinkle) flour and stir it in. This soup is quite thick without the flour, so add it if you want a very thick soup.

  4. Add stock and wine and bring to boil. Cook until soft.

  5. Blend until smooth, using a hand held blender or in a liquidizer.

  6. Return to pan, adjust seasoning and consistency. If too thick, add a little more milk.

  7. Heat through but do not re-boil.

  8. Serve hot with a swirl of cream on top, with a bread of choice. You can also serve this soup chilled.

  9. Also see Soup Selection.

Notes

  • 1 tsp. dry oregano can be added at step 2.

  • Add 100 gm. dolcelatte or Stilton or another blue cheese or Gorgonzola cheese, at the end of step 4, before blending. Grate/crumble before adding.


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