Courgette soup recipe is a simple, quick to prepare and yet extremely tasty dish. It is suitable for any occasion, for a quick lunch or dinner as well as for entertaining guests.
Fresh courgettes are truly multi-talented, as they can be used to conjure up many different delicacies. Although courgette resemble cucumbers in appearance, they belong to the cucurbits and are berries! Botanically, they are related to the garden squash and can be prepared like it. They can be used raw, fried, grilled or cooked.
Courgettes are a popular vegetable in Mediterranean cuisine. Here are some ideas on how to use courgettes. Courgettes are suitable in the form of a soup as a starter or as an intermediate course in a multi-course meal. They also cut a good figure as antipasti. With salad as the first course, courgette soup becomes a filling, quickly prepared and healthy main course. Cut into sticks, courgettes can be used as part of a salad. And they also enrich a warming vegetable stew with their delicate flavour.
A filling of rice or couscous makes the vegetable fruit the perfect vegetarian treat. With potatoes they make a vegetarian casserole. Together with other vegetables, they can be used to make delicious oven vegetables. As an ingredient in the French dish “ratatouille”, they become a main course with rice. Meat lovers will not miss out either. Courgette can be stuffed with minced meat.
But that is not all! Courgette can also be made sweet. If you replace some of the flour with courgette cut into sticks when baking a cake, the cake becomes particularly juicy. As a sweet and sour chutney, they complement any cheese platter. Even the blossom is edible with a filling!
How do you cut a courgette for soup?
To cut a courgette for soup, start by washing the courgette under cool running water to remove any dirt or debris. Then, cut off the ends of the courgette using a sharp knife. Depending on the size of the courgette and the desired consistency of the soup, you can then cut the courgette into slices, cubes, or thin strips.
If you are making a chunky soup, it is best to cut the courgette into small cubes, about 1/2-inch to 1-inch in size. This will allow the courgette to retain its texture and flavor in the soup. If you are making a smooth, creamy soup, you can cut the courgette into thin slices or shred it using a grater. This will allow the courgette to easily blend into the soup when it is pureed.
When cutting the courgette, be sure to use a sharp knife to make clean, even cuts. This will help the courgette cook evenly in the soup and prevent it from becoming mushy or stringy.
Why is my courgette soup bitter?
- Varietal Variation: Different varieties of courgettes can have varying levels of bitterness. Some types of courgettes naturally contain more bitter compounds, especially if they are harvested when overripe or have matured for too long on the plant. Opting for fresher, younger courgettes can help mitigate this issue.
- Seeds and Cores: The seeds and the central core of the courgette can harbor more bitterness than the flesh. If your soup includes a significant amount of these parts, it may contribute to the overall bitterness. Make sure to remove the seeds and core before using the courgette in your soup.
- Improper Preparation: Inadequate preparation, such as not peeling the courgettes or not properly rinsing them, can lead to bitterness. The skin of courgettes can sometimes have a slightly bitter taste, so peeling them is a good practice to avoid this. Additionally, rinsing the courgettes before cooking can help remove any residue that might contribute to bitterness.
- Cooking Time and Technique: Overcooking courgettes can intensify their bitterness. When courgettes are cooked for an extended period, they may release more of their natural bitter compounds. It’s essential to cook the courgettes just until tender, ensuring they retain their delicate flavors.
- Balancing Flavors: Courgettes have a mild and delicate taste that can be easily overwhelmed by other ingredients. If you’ve added strong-flavored ingredients, such as bitter herbs or spices, they might dominate the soup and cause bitterness. Ensure a balanced combination of ingredients to let the courgette’s natural sweetness shine.
- The Role of Salt and Acidity: Proper seasoning is crucial in eliminating bitterness. If you’ve added too much salt or acidic ingredients (such as lemon juice or vinegar), it can accentuate bitterness. Be mindful of your seasoning choices and taste the soup as you go to find the right balance.
How do you make courgette soup less bitter?
Use young, small courgettes: These tend to be less bitter than larger, more mature courgettes.
Remove the seeds: Cut the courgettes in half lengthwise and use a spoon to scrape out the seeds and any soft, pithy flesh around them. This can help to reduce the bitterness of the soup.
Add a sweet element: A little sweetness can help to balance out the bitterness of the courgettes. You can add a spoonful of honey, some diced sweet potato, or a few raisins to the soup to give it a sweet kick.
Add an acidic element: A splash of lemon juice or vinegar can help to cut through the bitterness of the courgettes and give the soup a brighter flavor.
Balance with other flavors: Adding aromatic herbs and spices can help to distract from the bitterness of the courgettes. Try adding a pinch of ground cumin, a sprinkle of chopped fresh mint, or a few leaves of basil to the soup.
Courgette soup – quick, easy and tasty
First, peel and finely dice the onion and the clove of garlic. Then grate the potato coarsely on a kitchen grater.
Heat 2 tablespoons of olive oil and the butter in a pot. Sauté the onion and garlic cubes until translucent. Then add the potato flakes and sauté them briefly. Deglaze with vegetable stock and let the soup simmer for about 5 minutes at medium heat.
In the meantime, cut the courgettes lengthwise into quarters, then crosswise into approx. 1 cm pieces. Add the courgette cubes to the soup and simmer gently for another 10 minutes.
Take the soup off the heat and pour the cream into the pot. Now puree everything finely with a hand blender, then season with salt, pepper, sugar, nutmeg and lemon juice.
Just before serving, sprinkle the courgette soup with freshly chopped parsley and Parmesan shavings and drizzle the remaining olive oil over it.
Best Courgette Soup Recipe
Servings: 4 Preparation:15 minutes Cooking time: 15 minutes Calories: 208 Fat: 12g
Ingredients
1 onion – finely chopped
1 clove of garlic – finely chopped
1 medium potato – roughly grated
4 tbs olive oil
1 tbsp. butter
500 ml vegetable stock
400 g courgettes
150 ml cream
Salt, pepper, nutmeg
1 pinch of sugar
1 tbsp. lemon juice
1 small handful of parsley – finely chopped
20 g Parmesan cheese – thinly sliced
Instructions
Peel and finely chop the onion and garlic. Peel and coarsely grate the potato.
Heat 2 tbsp. olive oil and butter in a saucepan, sauté the onion and garlic cubes until translucent, add the potato shreds and also sauté briefly.
Deglaze with the vegetable stock, bring to the boil and simmer, covered, over a medium heat for about 5 minutes.
In the meantime, quarter the courgettes lengthways and cut into 1 cm cubes. Add the courgette cubes to the soup and simmer gently for another 10 minutes.
Remove the soup from the cooker, add the cream and purée finely with a hand blender. Season to taste with salt, pepper, sugar, nutmeg and lemon juice.
Serve in soup plates, sprinkle with parsley and Parmesan shavings and drizzle with the remaining olive oil.
Tip:
The shaved Parmesan at the end gives it that extra kick, so don’t leave it out!
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Ingredients
- 1 onion - finely chopped
- 1 clove of garlic - finely chopped
- 1 medium potato - roughly grated
- 4 tbs olive oil
- 1 tbsp. butter
- 500 ml vegetable stock
- 400 g courgettes
- 150 ml cream
- Salt, pepper, nutmeg
- 1 pinch of sugar
- 1 tbsp. lemon juice
- 1 small handful of parsley - finely chopped
- 20 g Parmesan cheese - thinly sliced
Instructions
- Peel and finely chop the onion and garlic. Peel and coarsely grate the potato.
- Heat 2 tbsp. olive oil and butter in a saucepan, sauté the onion and garlic cubes until translucent, add the potato shreds and also sauté briefly.
- Deglaze with the vegetable stock, bring to the boil and simmer, covered, over a medium heat for about 5 minutes.
- In the meantime, quarter the courgettes lengthways and cut into 1 cm cubes. Add the courgette cubes to the soup and simmer gently for another 10 minutes.
- Remove the soup from the cooker, add the cream and purée finely with a hand blender. Season to taste with salt, pepper, sugar, nutmeg and lemon juice.
- Serve in soup plates, sprinkle with parsley and Parmesan shavings and drizzle with the remaining olive oil.
Notes
*The shaved Parmesan at the end gives it that extra kick, so don't leave it out!
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