About this recipe:This soup always smells so great when I'm cooking it that I nearly fall into a trance. My parents have a massive garden where I can get tonnes of courgettes. I always make the soup without the milk and cream, which I add later when I defrost and reheat the soup.
3 tablespoons olive oil
grated zest of 1 lemon
1 clove garlic, roughly chopped
1 shallot, roughly chopped
2 tablespoons white wine
1/2 teaspoon dried or 1 teaspoon fresh thyme
salt and pepper to taste
2 tablespoons cream
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Method Prep:15min › Cook:30min › Ready in:45min
Peel the courgette if the skin is bruised or has been treated with chemicals. Cut the courgette into thin slices.
Heat olive oil in a large pan. Add lemon zest, garlic, shallot, courgettes, white wine, thyme and salt and stew 20-30 minutes with the lid on, stirring from time to time.
Puree using a hand held blender. Add the milk, cream and thyme and season with salt and pepper. Blend briefly to combine. Serve hot.
Soup was excellent. I read the above review and used the suggested spices. Apart that I added lemon juice and some grated cheese (Pecorino)once it was ready blended, due to the fact that I used Soya Cream and it tends to be a bit sweet. I will make this soup again and again. - 22 Jun 2013