Courgette soup

Last year the courgette plants in our garden did not that well, but that still meant that they produced 2 or 3 courgettes a week. Maybe this year they will not do it that well again, but they also might be doing great. Either case, we will have lots of courgettes during the summer. So when I came about this recipe I thought I should try it: having more recipes for delicious food that use courgette prevents getting bored of them.
Courgette is quite a mild vegetable, so the soup itself is very mild and summery. Because it has some flour in it, and is blended and passed through a sieve it is very smooth and creamy. You can enhance this creaminess by adding some cream or crème fraîche. You can make the soup a bit bolder by adding something interesting, like blue cheese (f.e. gorgonzola) or crisped ham/bacon, or a drizzle of good extra virgin olive oil. You could even serve it cold in small glasses as an appetizer.
By variating the kind of herb you use you can completely transform the character of this soup. I used chives and parsley (and would have added some chervil, but I didn’t have it on hand) for a garden style soup, by adding rosemary and sage you make it Italian, adding mint would be perfect when you serve the soup cold, you could even add coriander to give the soup an Asian vibe.

Courgette Soup

Courgette soup (serves 4)
Adapted from Allerhande

4 tbsp olive oil
1 onion, diced
2 tbsp flour
800 g courgette, cubed
2 vegetable stock cubes
Salt and pepper
1 tbsp herbs, chopped

Heat the oil in a pan and fry the onion for about 4 minutes, or until soft and translucent. Add the flour and fry for another 2 minutes (the flour should not get any colour). Add the courgette and fry for another 2 minutes, stirring regularly. Add 400 ml water and the stock cubes, bring to the boil and simmer for about 10 minutes. Season to taste with salt and pepper and add the herbs. Take the pan from the heat and puree with a stick blender. Pour the soup through a sieve into another pan. Use a ladle or wooden spoon to push as much liquid through, but take care not to push through the fibery bits as well, because these are what you want to get rid of. Serve immediately, optionally with add-ins.

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