I had every intention of updating yesterday, I did. And I’m sorry I didn’t. I’ve been laid out all week with my annual sinus infection, and then yesterday I slept a lot, then I had a call with Madame Editor regarding my manuscript. A good call, delightfully so. Book on track still for next summer – eeeeee!! – more meetings to come, excitement, terror, holy christ on a cracker.
Anyway. In all the nothing and everything, I didn’t make this post. And I am sorry for that because this week’s soup is a really perfect Sunday sort of soup.
I hope you like zucchini. Or hey, it’s okay if you don’t, I think this soup – ILoveSoup’s courgette and parmesan soup – will convert you. Simple to make, but packing a powerful flavor punch, it’s very good for a lazy Sunday dinner. I mean, just look at my pot shot – that’s just about everything you need for it.
Courgette and Parmesan Soup – Serves 4-6
Olive oil – 2 tbsp
Zucchini/courgette – 6
Onion – 1, medium
Garlic – 2 cloves or equivalent, minced
Chicken or veg stock – 3 cups
Parmesan cheese – shredded
Heavy cream – 1 tsp or so per serving
Salt and pepper
It’s simple as anything – chop up your onion and toss it into the pot with the olive oil over medium heat, adding the garlic after a couple of minutes. Stir them every so often while you slice up the zucchini; I chopped off the ends, then I halved them lengthwise, then widthwise. It’s going to seem like a lot of zucchini, and it is, but it’s okay.
When the onions are translucent, toss in the zucchini, like so, with the basil. I used dried basil since my basil plants are still not really playing ball at this stage of the seasonal game and I ran out of Dorot cubes. Next time I am definitely getting more Dorot cubes. Anyway, toss until everything’s nicely blended, then pop the top on your pot and walk away for a little bit to let it all steam and soften. Don’t go too far, though – you want to stir every so often and make sure the zucchini get soft but not browned.
Once everything is softened up, pour in the stock. Bring it all to a boil, then reduce to simmer and let it go for fifteen minutes. Once the zucchini are tender, turn off the heat and let the soup cool down until you can use an immersion blender safely. Don’t purée it smooth, you want it a little chunky, you want bits and flecks of darker green in the pale green of the soup body.
When ready to serve, ladle into bowls and pour in a little heavy cream (the recipe called for blending it all right in, but I prefer to decide how much I want per bowl, and I’ll stir it in as I eat. Top with bacon, parmesan, and a little parsley and eat with a delicious warm, crusty bit of sourdough bread.
Yeah. It was kind of amazing.