Creamy Courgette Zucchini Or Cucumber Soup Recipes

COURGETTE SOUP (ZUCCHINI SOUP)

Steps:

• Melt butter, over a medium heat, in a large pan. Add the onion and garlic and cook for approx. 5 mins (until lightly golden)
• Add the courgettes, reduce the heat and allow the vegetables to sweat for 10 mins (lid on)
• Add the stock and simmer for 25 mins, until the courgettes are very soft.
• Using a stick blender, whizz until smooth.
• Add the cream (optional) and stir through.
• Delicious served with some freshly grated parmesan.

CREAMY ZUCCHINI SOUP

Steps:

• Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
• Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
• Cook for 15 - 20 minutes or until zucchini is very soft.
• Use a stick blender to whizz until smooth. (Note 1 for blender)
• Stir through cream and milk. Add salt and pepper to taste.
• Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.

Steps:

• Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
• When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
• After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
• Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
• Remove from the heat & stir in the cream, reserving 4 tbsp for later.
• Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.

ZUCCHINI CUCUMBER SOUP

Steps:

• Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.
• Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crme frache. Serve soup topped with dollops of crme frache.

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Steps:

• Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes.
• Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.