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.
|Oven temperatures and Conversions|
|Click here for information|
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
For Christine M
30 Aug 2015 19:32
Can you help please?
29 Aug 2015 10:05
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
Ice Cream Cake
31 Aug 2015 06:01
Recipes for 1
05 Aug 2015 09:50
Quartz kitchen worktops
24 Jun 2015 02:03
21 Aug 2015 13:00