If you have a veg plot, you are sure to be growing courgettes and boy, do they keep on giving, particularly when the sun is shining. Look away and they start turning into marrows which is when I loose interest. I used a pretty big one for this soup and took the precaution of grating and salting it so some of its watery liquid could drain away. The soup is quick and easy to make and very delicious, seasoned like the leek risotto (Leek and Parmesan Risotto with Mint) with Parmesan and mint, spring onions and courgette softened in plenty of butter. I added a couple of tablespoons of leftover risotto to thicken the soup but any cooked rice would be a good alternative
Serves 2
Prep: 15 min plus 30 min
Cook: 15 min
275g courgette
bunch spring onions
25g butter
600ml chicken or vegetable stock
2 tbsp leftover leek risotto or 2 tbsp cooked rice
20 mint leaves
2 tbsp mascarpone
3 tbsp finely grated Parmesan
squeeze of lemon
Trim the courgette and grate on the large hole of a cheese grater or using the food processor attachment. Place in a colander and sprinkle with 1 tsp salt. Leave for at least 30 minutes and up to 24 hours. Rinse and pat dry. Trim and finely slice the spring onions. Soften the onions in 25g butter in a medium pan over a medium-low heat, stirring often. Stir in the courgette. Cook, stirring often, for 5 minutes, add the stock and cooked rice, bring to the boil then liquidize with mint leaves and mascarpone. Stir in the Parmesan and season to taste – salt is unlikely to be needed – with a squeeze of lemon.