We are suffering from a surfeit of courgettes. Normally we do not have enough, but this year, we made a policy decision and have been picking the courgettes when they get about the size of my thumb. Sometimes larger, if they get overlooked. I have adapted a soup recipe from The River Cottage Cookbook. Hugh Fearnley Whittonstall has a recipe for courgette and milk soup. I have changed it to -- courgette, basil and brie soup.
As I suspect a number of people search out ways to use up courgettes, I am sharing it.
It is very simple -- sweat courgettes and garlic in a little olive oil until soft, mash with potato masher, add a combination of milk and chicken stock until the desire consistency is reached, add fresh torn basil leaves, and about four oz (125 grams) brie -- stir to melt. Process in food processor if you like your soup smooth. Add basil leaves and pieces of brie on top. Serve. I suspect this soup will be as good cold as it was hot. I also suspect it would be quite good with other types of cheese.
This recipe is now added to my arsenal of courgette recipes -- from courgette bread to courgette encaladas to Italian roasted and now soup. The River Cottage Cookbook also lists courgette souffle and courgette pasta....
I am facing a small problem in the wip. It is very difficult to write a passionate scene when one is likely to be walked in on by one's mother and children. I suspect I shall have to skip this scene and write the end of the scene and the next few chapters, then go back after my mother leaves.