Courgette And Parmesan Soup Recipes

Steps:

• in a large pot sweat the chopped onion and sliced garlic in the olive oil until golden
• add the courgettes and stock, bring to the boil and simmer for 15-20 minutes
• blend the soup until smooth, then add the parmesan and blend again
• serve immediately with fresh crusty bread

Steps:

• Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
• Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

Steps:

• Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
• Cook stirring often, until the onions are translucent, about 5 minutes.
• Stir in zucchini and potato.
• Add enough broth to barely cover the vegetables.
• Add the thyme and bring to a boil over high heat.
• Reduce heat to low.
• Simmer, partially covered, until the potatoes are tender about 15 minutes.
• Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
• Season to taste with salt and pepper.

Steps:

• Line a 23 x 23cm sized baking tray with cling film, lightly grease it with the oil and dust it with 2 tbsp of the corn flour, making sure the base and sides are evenly coated.
• Place the gelatine leaves in a small bowl and pour over enough cold water to cover. Set aside for 10 minutes.
• Weigh the egg whites into a large metal bowl or electric mixer bowl. Set aside. Place the water, sugar and glucose into a small pan over a medium-high heat. Using a sugar or jam thermometer to read the temperature, heat the sugar mixture to 115C. Once it has reached the heat, begin to whisk the egg whites in the whisking bowl, either with a handheld electric whisk or in a freestanding mixer. When the sugar reaches 121C, squeeze the water out of the gelatine, add to the hot syrup and slowly begin to pour the sugar and gelatine mixture into the egg whites, whilst continuing to whisk. Be careful not to let the sugar mixture come in to contact with the beaters. Continue to whisk gently until the mixture has cooled and is thick enough to hold its shape on the beaters - this should take about 15 minutes. Whisk through the chilli flakes and spoon into the prepared tray, smoothing over with a palette knife. Dust lightly with the remaining corn flour and leave in a cool place to set. Once set, cut in to 2cm cubes.
• Make the soup. Heat the olive oil in a large casserole pan or saucepan over a medium heat. Add the onion and fry gently for 5 minutes or until beginning to soften. Add the rosemary and garlic and cook for a further 2 minutes. Add the courgettes and sauté for a further 5 minutes. Next add the stock, bring to the boil, then reduce to a simmer and cook for 10 minutes. Pour into a blender and blend until smooth. Season to taste and top up with a little more water if it seems too thick.
• Lightly blow torch each marshmallow or pop briefly under a high heated grill until scorched and blistered. Ladle the soup into bowls, top with a marshmallow, some grated parmesan and a sprinkle of the hazelnuts. Serve.

Steps:

• 1. Sweat zucchini, onion, and garlic in butter in a large saucepan over medium heat. Cook for 10 minutes, stirring occasionally. Stir in broth and nutmeg, and bring to a boil. Reduce heat and simmer until zucchini is very soft, 5 minutes. Puree 1/2 the soup in a blender or food processor, then return it to the pan with carrot, cream, and parmesan. Simmer until carrot is tender and cheese melts. 5-8 minutes, stirring often. Finish with parsley, salt and pepper. Yield: 4 1/2 cups Source: Cuisine at Home