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Courgette Soup with Herbs and Lemon

ingredients

1 lb (900 g) baby courgettes
2 tbsp fresh basil leaves
2tbsp chopped parsley
1 lemon
2 eggs
1 1/2 oz grated hard cheese
salt and pepper

serve with:

slices of coarse white bread crisped in the oven

method

1. Bring 2 pints (1.2 litres) water to the boil. Wash the courgettes, trim their ends off and cut them into small dice.

2. Heat 4 tbsp olive oil in a large, heavy-bottomed saucepan over a moderate heat; add the courgettes and brown lightly, stirring frequently. Add the boiling water and a little salt and freshly ground pepper.
3. Bring to the boil again, reduce the heat, cover the pan and simmer for 40 minutes. Bake the thick slices of bread in the oven until golden brown or dry fry in a non-stick frying pan. Chop the basil and parsley; grate the rind of half the lemon very finely. Beat the eggs lightly in a bowl, add the basil, parsley, cheese, grated lemon rind and a small pinch of salt.

4. When the soup has cooked for 40 minutes, draw aside from the heat and keep beating vigorously and continuously with a balloon whisk or hand-held electric beater as you add the egg mixture in a very thin stream; it will thicken the soup slightly. Taste and add more salt and some freshly ground pepper before serving.

What did you think?

4 people have helped to review this recipe. Thankyou!

Also cold..
posted by Al @ 11:36AM, 8/04/08
This soup is also delicious cold
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