When I left for Seattle on Sunday morning for the Mike Wallace Memorial Baseball Game, there were two young courgettes on the plant and two barely starting to grow from their flowers. When I went down to the garden this morning I had two fucking huge courgettes and two smaller ones. WTF?
Thank heavens for Becky’s courgette soup recipe, another batch of which I am about to make, otherwise I’d have to give the damn things away.
I reproduce it here for anyone having a similar problem.
Courgette and cheese soup
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, roughly chopped
- 900g courgettes, trimmed and sliced
- 1 tsp dried oregano (or 3 tbsp fresh oregano)
- 600 ml veg stock
- 115g dolcelatte cheese, diced (or gorgonzola for more cheesy input)
- 300ml / 1.25 cups of single cream (Becky: I don’t think you really need this*)
- salt and pepper
- Heat oil and butter in saucepan until foaming. Add onion and cook for about 5 mins stirring frequently until softened
- Add the courgettes and oregano, with salt and pepper to taste. Cook for 10 mins on medium heat, stirring.
- Pour in stock and bring to boil, stirring frequently, lower heat and half cover pan, simmer gently for about 30 mins.
- Stir in cheese until melted
- Process in blender until smooth
- Add 2/3 of the cream and stir over low heat until hot but not boiling.
- Adjust seasoning if you like.
- Pour into bowls and swirl in remaining cream.
* Like Becky, I really don’t think the cream adds anything.
Elsewhere: As you can see from the photo above of today's pickings, the blackberry bush has gone mad this year, which means there will be lots to freeze. Hurrah.
The yellow cherry tomato plants – the only kind available when I needed to replace the red cherry tomato plants eaten by the deer (grr) – have been producing well and are very tasty indeed.
And, in case you’re wondering how I’m keeping further invaders out of the garden…
So far, so good. Namaste.
