Courgette Soup with Watercress and Pecorino Pesto
This light summer soup is perfect for late summer when courgettes are cheap and plentiful. Serve each bowl with a spoonful of the watercress and Pecorino pesto zigzagged over the surface of the soup.
|Need help with conversions?|
This recipe first appeared in The Delia Collection: Soup.
Begin by melting the butter gently in a large saucepan, add the potatoes, courgettes, onion and garlic and stir everything around so the vegetables are glossy and covered in butter. Add a little salt and freshly milled black pepper, then partially cover the pan and leave the vegetables to sweat, to release the buttery juices, on a low heat for 15 minutes. Now add the stock, bring the soup back to simmering point and cook very gently for a further 7-10 minutes, again partially covered, or until the potatoes are soft and the courgettes are just tender.
While the soup is simmering, make the pesto. All you do is put the watercress (stalks and all), garlic, pine nuts and olive oil, together with some salt, in a food processor or blender and whiz until you have a smooth purée. Then transfer the purée to a bowl and stir in the grated Pecorino (or Parmesan) cheese.
When the soup is ready, cool it a little, then purée it in a blender until smooth – you will probably need to do this in two batches, so have a large bowl nearby to pour the first batch into.
Next, put the whole lot back in the saucepan, stir in the cream, then gently re-heat the soup.
Ladle it into bowls, top each one with a spoonful of the pesto and, using a skewer or the tip of a small knife, zigzag the pesto all over the surface of the soup.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
Courgettes, mint and feta are three ingredients that have a summery feel. Add potatoes to make little cakes and you have a treat for veggies and meat eaters alike - a great recipe for a summer buffet.
Most Popular recipes
Win a Panasonic breadmaker and a supply of Carr's flour
10 Mar 2014 13:46
|Cookery School Webchat with Delia||
09 Mar 2014 21:54
It's on it's way
10 Mar 2014 16:19
|Food and travel||
03 Feb 2014 19:58
10 Mar 2014 16:43
|Can Anyone Help?||
09 Mar 2014 20:59
20 Feb 2014 13:40
09 Mar 2014 16:36
28 Feb 2014 18:49