Courgette & Ginger Soup

Name: Courgette & Ginger Soup
Cuisine: British
Ingredients: salt & white pepper to season; salt & white pepper to season; 1 tbsp chopped fresh chervil (or slightly less chopped tarragon); 1 tbsp chopped fresh chervil (or slightly less chopped tarragon); 1 tbsp sugar (optional); 1 tbsp lemon juice; 1 tsp ground ginger; 4 tbsp finely grated parmesan; 1 onion, sliced; 1 tbsp chopped fresh ginger; 50 g / 2 oz / ½ stick butter (or 3 tbsp olive oil); 800 g / 1 lb 11 oz / 4 cups courgettes, coarsely grated; 50 g / 2 oz / ½ stick butter (or 3 tbsp olive oil); 300 ml / ½ pint / 1 ¼ cups vegetable stock plus a little extra if required; 2 pinches / 40-60 saffron strands, crushed

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Courgettes are easy to grow but can be ridiculously prolific. This recipe adapted from one in Giles Rose’s A Perfect School of Instructions for the Officers of the Mouth (1682), is a great way to use up a glut of courgettes, and can be frozen. If you cook courgettes long and slow they virtually melt into the butter and need very little stock to produce a soup (I picked this tip up from fellow food writer Kathy Slack’s

Ingredients

Europe
United Kingdom
Soup
Vegetarian
Gluten-free

Ingredients

Method