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Courgette soup
Fri 13-Aug-10
3:34 pm
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debih

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Does anyone have a nice, creamy courgette soup recipe.

 

Yet again we are becoming inuandated with courgettes and I thought I could make some soups to freeze.

Fri 13-Aug-10
5:47 pm
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danast
Argyll, Scotland

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wave Last week I too had a glut of courgettes, so I made a soup by frying onions, mushrooms and courgettes together with some butter and then adding some vegetable stock along with a tin of tomatoes.  I cooked it gently till well cooked and then seasoned it.  I put it all in the liquidiser which made it really smooth.  It was delicious as it was, but I had some creamy blue cheese that needed used so I added that. Not too much and the result was very tasty.  Can't give you quantities I'm afraid because I can't remember.doh  Hope you try it and enjoy!

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Fri 13-Aug-10
7:18 pm
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JoannaS
Latvia

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I dried marrows last year to add to soups and stews. I found I still needed to put them in the freezer but at least they took up a quarter of the space.i_am_hungry

Fri 13-Aug-10
11:55 pm
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Danny
Scarborough, England
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Sat 12-Aug-06
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Hi Debih - sorry, no courgette soup recipe, but they are a fab ingredient for a meat sauce like a ragu (spag bol). They freeze well and pad out any mince dish no end. They appear to take on the consistency and flavour of meat when slow cooked. F did it recently with 800g of mine and about 2kg of veg, like six courgettes plus the usual fried onions and peppers etc. It is really great.

Never knowingly underfed

Sat 14-Aug-10
1:19 pm
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debih

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Thanks for the tips and the recipe.

 

I will be making soup to freeze later this afternoon.  smile

Sat 14-Aug-10
3:11 pm
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mike.
Coventry

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Danny, I had no idea courgettes froze well. I always assumed that because they are fairly watery, they'd go all soggy. We haven't had a glut of courgettes this year, they've been ripening at a sensible rate this year, but I'll remember that if we end up with too many again.

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Sun 15-Aug-10
11:00 am
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Danny
Scarborough, England
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Mike, I only discovered this by accident. Our fridge badly needs defrosting. The back wall becomes encrusted with ice and gradually advances, entombing anything in its path!

One courgette was semi-embedded and frozen through. I chopped it anyway and it was absolutely fine in a roast veg dish I was making. I would guess though that if you allowed them to thaw first, you might indeed have a squishy mess.

Never knowingly underfed

Mon 16-Aug-10
5:46 pm
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Toffeeapple
North Bucks

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Only slightly off topic, but I found this recipe for courgette muffins - for anyone wondering what to do with their glut.  It's the last recipe on the page.

I'll try that again!

Sun 22-Aug-10
1:28 pm
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debih

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The muffins look lovely and I will give them a go.

 

When freezing courgettes did you freeze them whole or chop them first?

Sun 22-Aug-10
6:46 pm
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devongarden
Devon, UK

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Debih, I freeze them as I want to use them. Thickish slices can be barbequed, halves stuffed and roasted. They can be liquidized and frozen, and the gloop used in soup or sauces. All this discovered by trial and so far lack of error i_am_hungry

Wed 25-Aug-10
8:02 pm
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veronica
France

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This courgette soup is a French classic; absolutely everyone knows it. And it is unbelievably delicious, whether hot or cold. If you can't face using vache qui rit, Boursin or similar is a good substitute.

Wed 25-Aug-10
11:46 pm
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brightspark
Wilts

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Thanks for that, Veronica, as I have two round green courgettes - each weighing 3 kilos, that may be a good idea - also your Tian de courgettes sounds good, too.  ok

 

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Mon 13-Sep-10
2:56 pm
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Sparkle

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This soup recipe passed on to me recently is delish and I had some for my lunch today!

 

Courgette and Parmesan Cheese soup

2 cloves garlic, crushed

1 medium onicon, finely chopped

8 small courgettes or 2 big ones, chopped (if big remove seeds) 

1L vegetable stock

Salt & pepper

Herbs of choice (I put in 1 tsp ground cumin, 1 tsp ground coriander nd 1/2 tsp crushed chillies)

Parmesan cheese

 

Fry garlic and onion in butter and/or oil until soft. Add courgette and cook until soft.

Add herbs, seasoning, spices.

Add stock and simmer for 10 minutes.

Liquidise and return to pan.

Grate parmesan in to taste whilst gently re-heating (I sprinkle parmesan and crispy bacon bits on top before serving in order to tempt husband to eat healthy vegetable soup! Would probably work with small children too). 

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