What’s not to like about courgettes? Fry them, stuff them, mash them, bake them, they always come out right. Courgettes pair beautifully with cheese. The saltiness and sharp taste of cheese gives them a great flavour kick. I used parmesan and gruyere to flavour my soup and it came out great. But the really wow factor here, are the parmesan crisps. They are salty and crunchy and insanely good with this soup. I garnished with toasted pine nuts and pesto-oil and served with extra grated parmesan for my guests to serve themselves. Real comfort food.
- 30 grams unsalted butter
- 40 grams olive oil
- 1 medium-large onion chopped (about 175 grams)
- 1 clove garlic, crushed
- 750 grams courgettes, roughly chopped
- About 10 basil leaves
- 2 cups water or vegetable broth
- 50 grams parmesan cheese, grated
- 50 grams gruyere cheese, grated
- salt and freshly grated black pepper
- 50 grams toasted pine nuts
- 1 tsp pesto sauce mixed 1 Tbs olive oil
- Parmesan Crisps
- Grated parmesan
In a large pot, put the butter and oil over medium-high heat. Add the onion and garlic and cook, stirring, until onion is soft and lightly coloured. Add the courgettes and give everything a good stir. Add the basil leaves and pour in the water or broth. Cover the pot and bring to boil. Lower the heat and simmer, 15 minutes until courgettes are cooked.
Transfer mixture to a blender. Blend on high speed until everything is pureed and smooth. Transfer soup back to the pot, over medium heat. Add the parmesan cheese and the gruyere. Heat through until cheeses have melted. Season with salt and pepper. Taste the soup and adjust seasoning.
Serve warm, drizzled with the pesto oil, pine nuts and parmesan crisps.