Life in the Highlands

Hello and thank you for looking at my Blog...i hope you enjoy my site. I'm pretty new to this but hope to keep it all updated with the progress of my garden. I've really enjoyed being able to start everything from scratch and the hard work has been worthwhile. I hope you enjoy seeing my progress too! Feel free to leave comments it's always nice to get feedback.

Saturday, July 26, 2008

Courgette Soup

A few peeps have asked me recently for my Courgette Soup recipe so here goes for anyone who wants to have a bash! It's low fat for those of you who are watching their waistlines! I've also added a recipe for a pastry dish to try and use up all those delicious courgettes. For anyone interested there is a very nice recipe book 'What will i do with all those Courgettes' which will perhaps help with the glut.

Courgette Soup


3 tablespoon butter
Courgettes (Zucchini)(can be peeled or not peeled according to your preference - peeled gives a lighter green colour when finished) - the more courgettes that are added the better the taste
1 medium Onion diced
2 pints Chicken Stock (stock cube is acceptable but use two)
Salt and Pepper to taste
Cornflour to thicken (optional)


Melt butter in a large saucepan.
Add onions and fry gently for 5 minutes.
Add courgettes (Zuchinni) and cook, stirring frequently, for 5-10 minutes.
Add stock and bring to the boil. Cover, lower heat and simmer for 20 minutes.
Remove from heat and blitz with a hand blender and whizz until smooth
Return to the saucepan, thicken with cornflour to desired consistancy and simmer for 10 minutes.


Tomato, Courgette and Mozarella Pastry:

1 pack ready rolled Puff pastry sheets – thawed
Courgettes - sliced
2 tbsp. olive oil
4 ripe tomatoes sliced
1x125g pack Mozzarella cheese – drained
beaten egg to glaze


Preheat oven to 220°C/425°F/Gas mark 7.
Have ready a lined baking sheet.
Unroll pastry sheets and cut each in half across length, place pastry on baking sheets.
Mark a square border of about 1.5cm with a knife.
Lightly fry the courgettes in the olive oil until soft.
In the middle of the pastry make a row of overlapping tomato slices, a row of sliced cheese and a row of courgette. Add any remaining cheese on top as available.
Brush borders with beaten egg and bake in the oven for 12-15 min until borders have risen up around filling and pastry is golden. Drizzle with a little olive oil, if desired, over the tomatoes before serving hot.

Serve with a side salad.

Serves 2-4.

Bon Appetit!


Blogger meglefay said...

want to make some soup ..:)

9:49 PM  
Blogger meglefay said...

I AM GOING TO TRY SOME OF THIS SOUP! will let you know what i think of it.. :)

9:51 PM  
Blogger Ziggywigs said...

It happens to be one of mine and my hubbies soups. Enjoy!

6:06 AM  

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