Name: Courgette soup with chard bruschetta
Yield: Serves 6
Cuisine: Italian
Ingredients: 4-5 big Swiss chard leaves; 1 teaspoon flaked sea salt; flaked sea salt; a squeeze of lemon juice; extra virgin olive oil, for splashing; 1 good large garlic clove, peeled; 6 thin slices of rustic bread or ciabatta; 3 tablespoons olive oil; 1 medium onion, finely chopped; a small sprig of rosemary; 30 g Parmesan rind, if you have some handy; 550 ml whole milk; black pepper; a good grating of nutmeg; 7-9 medium courgettes (about 1 kg), cut into 1.5cm slices; 3 garlic cloves

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

So often I get asked what to do with the glut of courgettes that fill a grower’s arms, apron or basket. Here is a recipe based on a soup that I ate in Italy. It was so good I ordered it again that night (I ate it in the same restaurant for dinner after a long circular walk that conveniently brought me back to its front door).

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped
7-9 medium courgettes

Method

To make the soup, pour the olive oil into a large, heavy pan and in it soften the onion over a medium heat for 8 minutes or so, stirring occasionally.

Add the courgettes with the garlic, nutmeg, a good grinding of black pepper, rosemary and Parmesan rind (this will give depth to the soup in the absence of stock). Mix everything together before covering with a lid and leaving to cook for

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Courgette soup with chard bruschetta

Ingredients

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