Round Courgettes - Courgette and Blue Cheese Soup Served in a Courgette Bowl!
By Angie, Jul 31 2013 03:06PM
One plant we never mind havng gluts of is the humble courgette. It is a sure sign that summer has arrived when the courgettes starting producing a fruit per day. Luckily for me, my family all love courgettes (aka zucchini).
We grow a variety of types - yellow and green long courgettes - with Black Beauty, Defender, Zucchini and Gold Rush being our favourites. We also grow round courgettes - favouring the Tri-color range and also Patty Pans.
This year, the round courgettes have stolen a march on the long ones, so we have stacks to use at the moment.
I use the round courgettes either small as courgettes, or left larger as soup bowls - simply slice a thin layer of the curved skin to create a flat bottom, cut off the top to form a lid and scoop out the contents. 20 minutes in a medium oven will leave the courgette skin cooked but still solid.
I serve the following soup in these bowls. Very simple, but impressive and great when you have guests for dinner, and saves on the washing up! What could be better?
Courgette & Blue Cheese Soup
1.5 litres of chicken or vegetable stock
1 big courgette, chopped. Alternatively, if using round courgettes, the contents of four round courgettes
125g of blue cheese (eg stilton), chopped
3 tablespoons cream
a large bunch of fresh basil
2 tablespoons roasted pine nuts
salt and freshly ground black pepper
1. Bring the stock to the boil.
2. Soften the courgettes in a little oil.
3. Add the blue cheese and courgette to the stock.
4. Bring to the boil once more.
5. Season with salt and pepper.
6. Add the cream.
7. Serve with pine nuts and basil on top.
Note: If using round courgettes as bowls, put the courgette skins and lids in a preheated oven before starting to make the soup as they can take a little longer to cook through. Place the lid on top of the soup. Service immediately with warm crusty bread.
Plot2plate time: 15 minutes