It's the end of courgette season which is a bit of a relief as they, I am sure, reproduce when left to their own device in fridges and pantries.
If courgettes are abundant and used a lot in Great Britain, courgette flowers are more of a continental thing. Courgette flowers can often be found on the menus of French or Italian restaurants. Smaller flowers are given a tempura treatment (fried in a light batter); larger flowers are typically stuffed with tomatoes and herbs or goat's cheese.
It won't be long before we get the flowers again, (May) so we'll come back to that then but in the meantime, I'd like to share a recipe which I found floating on the net. A Delicious Italian Soup, because you never get enough courgettes recipes ....even out of season.
Courgette Soup with Basil and Parmesan -Italian Style-
Ingredients Method
500g courgettes
15g butter
1 or 2 garlic clove
1 lemon
250ml of light stock chicken or vegetable
plenty of basil leaves about 20
4 tbsp grated parmesan
Method
1) Wash the courgettes and chop them into cubes.
2) In a saucepan, saute the courgettes cubes in olive oil on medium heat for about 2 minutes.
3) Add the minced garlic cloves and 15 of the basil leaves and continue cooking them for about 1-2 minutes.
4)Add the stock, bring to boil and cook for a further 5 minutes
5)Whizz the lot in a mixer, return to pan, add the parmesan, stir
6)Serve with a few basil leaves to decorate
I love this recipe and want to share it as widely as possible therefore, I sent it to Meat Free Monday. Challenges are a great way to share recipes with others. If you are a blogger, you should take a look at Inheritance Recipes and join us from time to time, Margot and I would love to see your recipes.
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